Fish Au Gratin

Take any kind of light fish that is, cod, cusk, flounder, etc. Skin the fish by starting at the head and
drawing down
towards the tail; then take out the bones. Cut the fish into pieces about three inches square, and salt and
pepper well.
Butter such a dish, as you would use for escolloped oysters. Put in one layer of fish, then moisten well
with sauce;
add more fish and sauce, and finally cover with fine bread crumbs. Bake half an hour. The dish should
be rather
shallow, allowing only two layers of fish.