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Cabbie Claw

Serves 4

1 lb Cod Fillets
2 teaspoons grated horseradish
Sprig of Parsley
2 lb potatoes, boiled and mashed
1 Hard Boiled Egg, roughly chopped
1 tablespoon chopped parsley

1 oz flour (6 tablespoons)
cup milk
1 oz butter (3 tablespoons)
pint fish liquor (see recipe)
salt and pepper to taste

Place the cod fillets in a pan with the horseradish, sprig of parsley and salt. Cover with 1- pint water, bring to the boil and simmer until the fish is cooked. Drain, reserving pint of the liquid for the sauce. Pipe a border of mashed potato around a large ashet and arrange the fish in the center. Keep warm while making the sauce. Melt the butter in a saucepan, add the flour and cook for a few minutes without colouring. Add the fish liquid and milk, bring to the boil and cook to thicken. Stir in the hard boiled egg, season and pour over the fish. Garnish with parsley and paprika.

Recipe taken from the book "A FEAST OF SCOTLAND" by Janet Warren, copyright 1979.
Note: The recipe states to add milk, however the ingrediants do not list milk, I have added the milk amount that I use, it seems to make a most agreeable sauce! Recipe contributed by Bryan E. Collins

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