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Fish, Creamed

Take a haddock or whiting, or any other white fish that will flake easily. Gently boil it for fifteen or twenty minutes, then remove the flesh carefully from the bones, breaking it separately into flakes; season with pepper and salt and a few drops of lemon-juice. For every pound of prepared fish make a rich melted butter sauce with four table-spoonfuls of butter, two of flour, and a pint of milk in which a small slice of onion has been boiled. Put the fish into a fireproof dish, pour the sauce gently over. Sprinkle the top with bread-crumbs and small flecks of butter, and bake in a hot oven for twenty minutes. Probable cost, 8d.