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Scalloped Fish

2 lbs. Haddock
1 tsp. vinegar
1/2 cup flour
1/2 cup butter
Seasoning to taste
3 crackers rolled

Boil fish in boiling water with vinegar until done. Remove from water and separate fish from bones and skin. Put in a stew pan, nearly covering with milk. Put on medium heat and when beginning to simmer, dredge in flour, stirring constantly until it boils. Add butter and seasoning. Pour hot fish into buttered dish, sprinkle with cracker crumbs and cover with bits of butter. Brown in quick oven. Serve hot.

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