Fish au Gratin.

Any kind of light fish--that is, cod, cusk, flounder, etc. Skin the
fish by starting at the head and drawing down towards the tail; then
take out the bones. Cut the fish into pieces about three inches
square, and salt and pepper well. Butter such a dish, as you would use
for escolloped oysters. Put in one layer of fish, then moisten well
with sauce; add more fish and sauce, and finally cover with fine bread
crumbs. Bake half an hour. The dish should be rather shallow, allowing
only two layers of fish.

Sauce for _au gratin_: One pint of stock, three table-spoonfuls
of butter, two of flour, juice of half a lemon, half a tablespoonful
of chopped parsley, a slice of onion, the size of half a dollar, and
about as thick--chopped very fine, (one table-spoonful of onion juice
is better); one table-spoonful of vinegar, salt, pepper. Heat the
butter in a small frying-pan, and when hot, add the dry flour. Stir
constantly until a rich brown; then add, gradually, the cold stock,
stirring all the time. As soon as it boils, season well with salt and
pepper, and then add the other seasoning. This quantity is enough for
three pounds of fish, weighed after being skinned and boned, and will
serve six persons if it is the only solid dish for dinner, or ten if
served in a course.

Another way to serve fish _au gratin_, is to skin it, cut off the
head, and take out the back-bone; and there are then two large pieces
of fish. Season the fish, and prepare the sauce as before. Butter a
tin sheet that will fit loosely into a large baking-pan. Lay the fish