Recipe For Cooking Fish Turbot

(Mrs. William B. Sewall, Boston)

4 pounds of codfish. 1 slice of onion. Salt and pepper. 1 sprig of parsley. 1/4 pound of flour (1 cup). 1/2 pound of butter. 1 quart of milk. 2 eggs. A sprig of thyme. Grated cheese.

Cook the fish in boiling, salted acidulated water until the flesh separates easily from the bone; drain, remove the skin and bone and separate into flakes while hot. Stir the flour mixed with milk to pour into a quart of milk, scalded with the thyme, onion, and parsley; cook in a double-boiler to a smooth paste, stirring meanwhile, then strain, and add the butter and the beaten eggs. Put a layer of fish into a buttered gratin dish, then a layer of sauce, and so continue until fish and sauce are used. Have sauce for the last layer; cover with grated cheese and brown in the oven.