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.


Creamed Lobster

1 lobster, or the meat from 1 can.
1 large cup of white or cream sauce.

Take the lobster out of the shell and clean it; Bridget will have
to show you how the first time. Or, if you are using canned lobster,
pour away all the juice and pick out the bits of shell, and find
the black string which is apt to be there, and throw it away.
Cut the meat in pieces as large as the end of your finger, and
heat it in the sauce till it steams. Put in a small half-teaspoonful
of salt, a pinch of cayenne, and a squeeze of lemon. Do not put
this in a large dish, but in small ones, buttered well, and serve
at once. Stand a little claw up in each dish.


Creamed Salmon

1 can salmon.