Fish and Tomato Custard.

Half lb. fish, ½ lb. onion, 2 lb. tomatoes, 1 egg, 1 cup milk, salt and pepper.

Grease the piedish and place sliced onion on the bottom. Sprinkle with flaked fish and place slices of tomato on top. Beat the egg slightly, add the milk and seasonings, and pour over the fish.

Stand the custard in a pan of water as for an ordinary baked custard.