Cullen Skink

• finnan-haddie,¹
• onion
• mashed potatoes
• butter
• milk

Skin a Finnan-haddie, and place it in a pan with sufficient boiling water to cover it (no more). Bring to the boil and add a chopped onion. When the haddock is cooked, take it out and remove all the bones. Flake the fish and return all the bones to the stock. Boil for one hour. Strain the stock and again bring to the boil. Boil about a pint of milk separately and add it to the stock with the fl