How to Cook Fish

by Myrtle Reed

SKATE À L'ITALIENNE

Put the prepared fish into a buttered saucepan with a bean of garlic, one bay-leaf, two sprigs of thyme, a tablespoonful of butter, three cloves, and salt and pepper to season. Sprinkle with flour, cover the fish with milk, and simmer gently until done, then drain. Put into a serving-dish, sprinkle with grated cheese, and garnish with boiled button onions and triangles of fried bread. Strain the sauce over and serve.