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Turban of Fish

21½ cups cold flaked fish (cod, haddock, halibut, or cusk) 1½ cups milk 1 slice onion Blade of mace Sprig of parsley 14 cup butter 1/4 cup flour 1½ teaspoon salt 1/8 teaspoon pepper Lemon juice Yolks 2 eggs ½ cup buttered cracker crumbs Scald milk with onion, mace, and parsley; remove seasonings. Melt butter, add flour, salt, pepper, and gradually the milk; then add eggs, slightly beaten. Put a layer of fish on WAYS OF USING REMNANTS OF COOKED FISH buttered dish, sprinkle with salt and pepper, and add a few drops of lemon juice. Cover with sauce, continuing until fish and sauce are used, shaping in pyramid form. Cover with crumbs, and bake in hot oven until crumbs are brown.