Baked Halibut

Take three or four pounds of the fish and remove the dark skin by dipping the
part covered by it into boiling water and scraping. Rub the flesh over with salt and
pepper, place it in a bakingpan and pour over milk to the depth of about one inch
in the pan. Put the pan in the oven and bake for an hour or more, basting frequently
with the milk. Take out the fish, remove the bone and skin, put it on a dish in its
original shape and serve with egg sauce, cream sauce or plain drawn butter. The dish
may be garnished with slices of hard-boiled eggs, or it may be served with breadcrumbs
sprinkled over and tomato sauce in a tureen.