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Fish Turbot (Five pounds of white fish)

Five pounds of white fish boiled and cooled; one-half of a bunch of thyme; one-third of a bunch of green parsley; two small onions; two eggs; one-quarter of a pound of sifted flour; one-quarter of a pound of butter; one quart of milk. Leave a little milk to set flour, and boil the rest, eggs and all (adding pepper and salt), until it thickens, then put layer of fish and of dressing until the dish is full, then put bread crumbs over the top; lastly grated cheese. Bake half an hour.