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Haddock Scramble

One pound of smoked haddock
8 eggs
salt and pepper
2 oz. butter
2 tablespoons milk
1 teaspoon Worcester sauce
8 slices toast and butter

Poach the smoked haddock in milk for 15—20 minutes.
Drain and flake. Beat the eggs together and season well.
Melt the butter in a saucepan, add the milk and beaten
eggs and cook over a low heat until the eggs are
scrambled. Stir in the cooked flaked fish and the
Worcester sauce. Check seasoning and serve on buttered
toast., If desired the fish may be served whole and the
eggs scrambled as an accompaniment.

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