One pound finnan haddie, 2 tablespoons butter, 1cup milk, 1 teaspoon minced onion, 1 dessert-spoon gratings nutmeg, 1/3 teaspoon pepper, ¼ teaspoon paprika, brown bread.
Pour boiling water over fish and let stand 10 minutes. Drain. Remove skin and bones and divide into large flakes. Heat milk and add fish flakes. Simmer 15 minutes. Drain from milk and chop fish finely. Save milk.
Melt butter in a stew pan, add minced onion and cook five minutes without browning. Add fish and parsley and one half-cup hot milk in which the fish was cooked. Beat eggs slightly with two tablespoons hot milk and stir into first mixture. Season with pepper and nutmeg and cook over hot water until the mixture thickens.
Cut brown bread in slices about one and one-half inches thick. Cut out rounds and cut a little hole in the center of each. Dip in melted butter and crisp in a hot oven. Fill each cavity with the fish mixture and sprinkle with paprika. Garnish with a tiny sprig of parsley.
Finnan haddie is often cooked and flaked as in the preceding recipe and served in white sauce with slices of hard boiled eggs.