Any cold fresh fish, or cold boiled salt codfish, must be pulled into fine flakes, carefully taking out skin and bones and dark parts;

mix in a bowl with equal quantity of bread or cracker crumbs;

season with salt, pepper, celery-salt, a little nutmeg, a very little juice squeezed from a cut onion, and a very little red pepper if preferred;

moisten the mixture well with a gravy made of melted butter, flour, and hot water;

put into a baking-dish, cover with dry crumbs and thickly strewn bits of butter;

bake till brown.

This is a pretty dish for supper, baked in small tin or earthen shells, or in the great sea-clam shells found on the ocean shore, or in the blue crockery dishes that are sold for such purposes. Serve very hot. --Mrs. Rose Terry Cooke. (By per. Pub. of Good Housekeeping.)"