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HALIBUT (au Gratin)

Take one pound of the remains of cooked halibut, remove all skin and bone, and flake it into small pieces. Put one ounce of butter into a saucepan, and when melted stir in a heaped table-spoonful of flour; add gradually a quarter of a pint of milk and water in equal proportions, stirring all the time; season with pepper and salt. When smooth take it off the fire, butter some scallop shells, sprinkle them with bread-crumbs, lay a little of the fish in each, moisten with a dessert-spoonful of the sauce, add some more fish, then sauce, sprinkle with bread-crumbs, then put a few specks of butter on top of each, and bake in a sharp oven for five minutes.