Kedgeree 1

• 1½ lbs smoked haddock on the bone
• ½ pint milk
• ½ pint</

Poach the haddock gently in milk and water until the flesh comes off the bones easily (after about ten minutes). Keep aside the liquid in which it is cooked. Wash the rice and boil in plenty of salted water for 12 minutes; drain and wash it well. Make a sauce with the flour, butter and haddock liquid. If you like a slight curry flavour, cook the powder in the butter for a few moments before add