Halibut Rechauffe.
Cut an onion into a saucepan, add a cup of water, a little mace and
parsley. When thoroughly boiled, add 1 cup of cream or milk, 1 small
spoonful of butter, 1 tablespoonful of flour, and strain all through a
sieve. Take cold halibut, remove the bones and skin, and flake it,
butter a dish and put in a layer of fish then one of the dressing,
alternately, until the dish is full. Put grated bread crumbs on top and
bake half an hour.
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