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Haddock, Creamed

Pour half a pint of boiling milk over a dried haddock, cover it up, and let it remain for five minutes; skin and bone it, and put it into a small stewpan with two gills of cream and a pinch of cayenne pepper. Let it get quite hot again, then thicken with flour and butter, and serve garnished with hard-boiled eggs cut into slices. Probable cost, 1s. 6d.