Fish Salad
Boil four flounders or any medium sized fish; when done, take off the skin and pick out the bones, then shred very fine. Add pepper and salt, one tablespoonful mixed mustard, a half cup vinegar and half a pound butter and mix all well with the fish. Put into shallow pans, set in the oven and bake ten minutes. When cold put over it a little Worcestershire sauce, and sherry wine.--Miss. F. N.