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TURBOT (a la Provencale)

Take all skin and bone from some cooked turbot, and flake it. Grease a dish, and put in enough chives, parsley, and shallots, all chopped, to cover the bottom. Season with salt, grated lemon-peel, nutmeg, and a little pepper and cayenne, then pour enough salad-oil over to moisten these ingredients. Spread the fish, moistened with a little milk, on the top in a layer of an inch or more. Then put more seasoning on the top, with more oil or bits of butter. Bake for a quarter of an hour or so, closely covered at first, but uncovered during the latter part of the time. Serve very hot.