Turbot
Take a fine large whitefish, steam until tender; take out the bones and sprinkle with salt and pepper. For the dressing heat one pint of milk, seasoned with onions, parsley and thyme; then strain and thicken with one-quarter pound of flour. When cool, add two eggs and one-quarter pound of butter. Put in a baking dish a layer of fish, then a layer of sauce, until full; cover the top with bread crumbs, and bake half an hour. -Mrs C. E. Yost, Omaha.