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Findon Haddock in Cream

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