Turbot
Take a large white fish, steam until tender, take out bones, sprinkle with salt and pepper, heat a pint of milk, thicken with one-fourth pound flour; when cool add two eggs and one-fourth pound butter; put in a baking dish a layer of fish made fine, then a layer of sauce. Season with a very little onion, parsley and thyme as you like. Cover top with bread crumbs, bits of butter pepper and salt, bake one hour.