1 lb. fish
3 or 4 qts. water
Wash the fish and, without shredding it, put it into the cold water,
bring it to a boil, and put it into a cooker for one and one-half hours.
Drain, pick into pieces, and bring to a boil in one cup of white sauce,
omitting the salt. It is improved by adding a beaten egg before serving.
Serves six or seven persons.