If you have any cold fish in the house, halibut or cod or haddock that
has been boiled or baked, not fried, have it flaked up in good-sized
pieces and marinated for three or four hours in a tablespoonful each
of oil and vinegar, a dash of cayenne, the juice of an onion and salt
to taste. When you are to use it have hot in the chafing-dish three
teaspoonfuls each of rich tomato sauce, sherry wine and butter,
putting the butter in and melting it first. When these are well
blended together, lay in the fish and stir it about in the sauce till
quite hot. This, let me tell you, will not go a-begging for admirers.
It is a particularly savory tidbit, and on a cold night is its own
best recommendation.