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Pepper, Salt, Nutmeg (One gill of Cream)

One gill of Cream.

Scald and bake the haddock, take half a pound of the meat free from skin and bones, pound it in a mortar with one ounce of butter, rub this through a hair-sieve, then put it into a basin, add the yolks of eggs one by one and mix well, stir in the cream whipped, a little pepper, salt, and grated nutmeg.

Whip the whites of eggs to a stiff froth and stir in very lightly. Pour this mixture into a Ramequin case and bake about ten minutes. Serve very hot.