Creamed Fish
- Ingredients
- 1 cup cold fish-flakes
- 1 cup White Sauce No. 2
- Utensils
- Plate
- 2 forks
- Directions
- If left-over fish or canned fish is used, shred it into small pieces with two forks.
- Make White Sauce No. 2 in accordance with the directions.
- Add the fish to the White Sauce in the saucepan, set the saucepan over the fire, and heat to the boiling-point, stirring slowly to prevent scorching.
- Remarks
Serve on strips of buttered toast.
If desired, the creamed fish may be put in a baking-dish, covered with buttered bread crumbs, and baked for fifteen minutes in a moderate oven, or until browned.
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