Heat one cupful of milk to boiling, and stir it gradually into three tablespoonfuIs of flour rubbed to a cream with two table-spoonfuls of butter. When it is well mixed set over the fire and cook, stirring often, three minutes. Add then a teaspoonful of anchovy sauce, and pour the mixture upon a well-beaten egg. Season to taste with salt and pepper.

Pick the fish free from bones and skin, and shred - not chop - it fine. Put a layer of fish into a buttered pudding-dish, season, cover with the sauce ; more fish and more sauce, in alternate layers, until the materials are used up. Cover with fine, dry bread-crumbs salted and peppered ; stick bits of butter upon them, and bake covered until the scallop begins to bubble, when uncover and brown.

Salmon is especially good prepared in this way, but the remains of any firm fish, boiled or baked, can be scalloped satisfactorily.