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Creamed Fish
2 cups of cold fish.
1 cup of white sauce.
Pick any cold fish left from dinner into even bits, taking out all the bones
and skin, and mix with the hot white sauce. Stir until smooth, and add a
small half-teaspoonful of chopped parsley.
You can put this in a buttered baking-dish and cover the top with crumbs and
bits of butter, and brown in the oven, or you can put it in small dishes and
brown also, or you can serve it just as is, in little dishes.
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