Creamed Smoked Haddock

• 1 lb smoked haddock on the bone
• ½ pint milk
• 1 oz

Poach the haddock in the milk until it comes easily off the bone — about ten minutes, taking care not to let it burn at the bottom, and then strain the milk into a jug. Remove the skin and bones, and shred the fish as finely as possible with a knife and fork, or sieve through the coarse disc of the mouli, or liquidise for a few seconds.

Make a sauce with the butter, flour and the milk i