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Newhaven Cream


1 Ib. haddock, steamed, boned, smoked
1 c. (4 oz.) breadcrumbs
1/2 c. (4 oz.) butter
1 1/2 c. milk or light cream
3 eggs
salt and pepper to taste

1.Flake fish, mash lightly, add breadcrumbs, season to taste.
2.Melt the butter in milk, pour over mixture.
3.Mix well, add well-beaten eggs.
4.Pour into large buttered basin or several small ones, put foil over top.
5.Steam over boiling water for 1 hour if large, 1/2 hour if small.
6.Remove foil, put a warm plate on top, then tip over to release fishcake.
7.Serve hot with sauce of your choice from suggestions above.

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