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Scrambled Eggs with Findon Haddock

Skin and bone a pound piece smoked Findon haddock, then cut it in quarter-inch pieces, plunge into a pint boiling water, boil for eight minutes and drain on sieve. Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons pepper, and beat up with a fork for one minute. Heat a tablespoon melted butter in a sautoire, drop in the eggs and cook for six minutes, frequently mixing meanwhile, add the fish, stir well for a minute, pour into a deep dish and serve.