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Escaloped Fish

One pint of milk, one pint of cream, four table-spoonfuls of flour, one cupful of bread crumbs and between four and five pounds of any kind of white -cusk, cod, haddock, etc., boiled twenty minutes in water to cover and two table-spoonfuls of salt. Put on to boil, then the cream and milk. Mix the flour with half a cupful of cold milk, and stir into boiling cream and milk. Cook eight minutes and season highly with salt and pepper. Remove skin and bones from , and break it into flakes. Put a layer of sauce in a deep escalop dish, and then a layer of fish, which dredge well with salt (a table-spoonful) and pepper; then another layer of sauce, again fish, and then sauce. Cover with the bread crumbs, and bake half an hour.

This quantity requires a dish holding a little over two quarts, or, two smaller dishes will answer. If for the only solid dish for dinner, this will answer for six persons; but if it is in a course for a dinner party, it will serve twelve. Cold boiled fish can be used when you have it. Great care must be taken to remove every bone when fish is prepared with a sauce, because one cannot look for bones then as when the sauce is served separately.

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