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Boston Scalloped Fish

2½ cups cold flaked haddock or halibut 1½ cups white sauce I cup cracker-crumbs, buttered teaspoonful pepper teaspoonful salt No. I (see page I tablespoonful butter 67), or drawn butter sauce (p. 70) Put one-half of the fish in the bottom of a wellbuttered baking - dish, add seasoning and small bits of butter. Cover with cracker - crumbs and pour over half of the sauce. Repeat and cover the top with a few crumbs, and brown in hot oven.