No. 238 Fish Turbot
Boil a 5-pound of any firm fish not quite done; take it out and pick all bones out of it; then make a cream sauce for it. Having taken the hearts out of 1 pint of oysters, put them in the cream sauce; also ½ pint milk, 2 tablespoonfuls flour, 1 tablespoonful butter, 2 yolks of eggs. Let all boil together; then put the fish in it; season with pepper and salt to taste; put into a pudding-dish. Chop up a stalk of celery very fine, and put in it; sift some breadcrumbs over it, with small bits of butter. Put in oven and let bake ¾ hour. Garnish dish with fried oysters or fried potatoes.