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Fish Custard

1 1/2 lb Haddock or cod fillets
1 1/2 ts Cornstarch
1 1/2 c Milk
2 Eggs; well beaten
Salt & pepper to taste
2 tb Butter; melted


In a saucepan, boil the fish just until it can be flaked or easily broken apart. Drain and flake the fish.


Dissolve the cornstarch in the milk. Add the eggs, salt and pepper to taste, and the melted butter. Place the fish in a buttered casserole and pour the milk and egg mixture over the top. Bake, uncovered, in a 350 oven for 45 minutes, or until the pudding is set.


Traditionally, this is served with Johnnycake (see recipe) and mustard pickles.


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