About a pound and a half of halibut, at eighteen cents the pound, will
be required, and it should be boiled till tender enough to flake
lightly; then, if you have a rather deep dish, with a border of mashed
potato about the inside, all will go smoothly. Into the bottom of the
dish put a layer of white sauce made of half a pint of boiling milk,
three ounces of butter and a little salt, thickened with flour;
sprinkle in flakes of the fish, then a layer of the sauce, adding a
little milk if it promises to be too dry, and so on till the dish is
full, having a layer of sauce on top. Then scatter grated Parmesan
over all, and brown to a tempting shade.