Savory Finnan Haddie

1 cup finnan haddie, flaked 1 1/2 cups small potato balls

2-inch cube fat salt pork

2 tablespoons flour

1 cup rich milk

2 egg yolks

Salt and pepper to taste

Soak a finnan haddie in milk 1 hour, then cook until tender, and separate into flakes. Cut the salt pork into tiny dice and try out. To 2 tablespoons of the fat add the flour and milk. When thick and smooth, season to taste, add the pork scraps, egg yolks, finnan haddie flakes, and potato balls which have been cooked until soft.

Finnan Haddie

2 cups finnan haddie, flaked 1/4 cup butter

1 tablespoon onion 1/4 cup flour 1 1/2 cups milk

1 teaspoon salt

1/3 teaspoon paprika

1/3 cup canned pimentos

Cooked macaroni

Grated cheese

Soak a finnan haddie in equal parts of milk and water for I hour (enough to cover). Drain, rinse thoroughly, and separate into flakes to make 2 cups. Cook butter and onion for 5 minutes, stirring constantly; add flour, milk, and seasonings. When mixture thickens add flaked fish and pimentos cut in strips. Cover a shallow baking-dish or platter with cooked macaroni. Pour the fish over it, sprinkle with grated cheese, and brown in oven 15 minutes. Place it under the gas flame if it is not brown enough.

Scottish Finnan Haddie

2 pounds finnan haddie I tablespoon butter I pint hot milk Paprika, salt, and pepper to taste 1 egg

1 tablespoon flour 1/2 cup cold water

2 hard-boiled eggs, chopped 1/4 pound cheese, chopped or grated

Select a good finnan haddie. Cut it into small pieces and put it in a small saucepan, covering with cold water. Place it on the stove and let it come slowly to the boiling point. Just as it begins to boil remove from the fire and let stand in the water until it is almost cold.

Drain off the water, separate the fish into small bits, and place in a frying-pan containing the butter melted. Fry or saute for four or five minutes; then add the hot milk, season, and let cook for five minutes longer.

Blend thoroughly the raw egg, flour, and cold water in a small bowl. Stir this mixture into the frying-pan with the finnan haddie and cook slowly until thickened. Just before removing from the stove add the hard-boiled eggs and cheese. Cover slices of toasted bread with the mixture and serve with a salad.