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Haddock Croutes

According to the number of persons, take some Aberdeen haddock, poach it in some milk. Take out the haddock when cooked, break it into small pieces and keep hot. Then reduce some of the milk the fish was cooked in, and add eggs as for scrambled, then mix your fish; add a little chopped parsley and shallot previously dipped in butter, then serve up on croutes of Hovis bread, fried in butter.