Salmon Turbot
Flake the fish, sprinkle with salt and pepper. Make a dressing of one-third cup of butter, three tablespoons of flour and one pint of milk. When cool add two beaten eggs. Season with a little finely minced parsley and a few drops of lemon juice. In a baking dish put alternate layers of fish and sauce. Cover with buttered crumbs and brown. -Mrs James Wilcox.