Pickled Fish

Any kind of fish left from a previous day's dinner, may be pickled for breakfast, &c, by placing the best pieces in a deep dish with a little of the water in which the fish has been boiled, and adding thereto an equal quantity of vinegar, a sliced onion, some green fennel, pepper and salt: the fish should be turned over frequently in the pickle, in order thoroughly to saturate it with the seasoning.