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Fish Turbot (Four pounds of white fish)

Four pounds of white fish boiled twenty minutes, pick carefully from skin and bones. Dressing, one-half pint of milk, one tablespoonful of minced onion, one tablespoonful of thyme, one-half cupful of butter, two tablespoonfuls of flour. Rub butter and flour together, put in a double boiler and cook a few minutes, have ready one egg beaten with a tablespoonful of water and stir in with dressing. Alternate fish with dressing, sprinkle cracker or bread crumbs and bits of buttter on top and bake lightly.