CREAMED FISH
One and a half cups of flaked halibut, or any cold boiled fish. 2 cups milk, ¼ cup butter, 1 tablespoon of flour, bit of bayleaf, dash of mace, sprig of parsley, 1 small onion, ½ cup of buttered bread-crumbs, salt, pepper, 1 tablespoon of sherry.
Scald the milk with the onion, bay-leaf, mace, and parsley; remove the seasonings, melt the butter, add the flour, salt, pepper, and gradually the milk. Put the fish in a deep buttered dish (or in individual dishes). Pour over it the sauce and cover with the buttered crumbs. Just before taking from the oven make an opening in the crust of crumbs and put in a tablespoon of sherry.