Finnan Haddie
Braise two cups of finnan haddie that has been picked up fine in a lump of butter the size of a walnut, over the open fire. Add one cup of cream into which one tablespoon of flour has been rubbed smooth. Let come to a boil, and when cooled a little, add one large tablespoon of grated cheese, a trifle of pepper and, just before serving, the well beaten yolk of an egg. Serve on toast.-Mrs Edward Cahill.