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Findon Haddock, Cream Sauce (Remove skin and bones from two) (II)

Remove skin and bones from two and a half pounds fat, smoked findon haddock, cut in half-inch pieces, plunge in a pint boiling water for five minutes, remove and drain on a sieve. Place in a small saucepan an ounce each butter and flour, and stir briskly while heating for a minute. Pour in a gill milk and a half gill cream, season with two saltspoons salt, saltspoon cayenne and a half saltspoon grated nutmeg; briskly stir until it comes to a boil, add haddock, toss well, cook for five minutes, pour into a deep hot dish and serve.