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Stuffed Fillets of Haddock

• 6 fresh haddocks
• 1 boiled crab
• ½ pint milk
• 1 oz. butter or margarine
• ½ oz flour
• salt and pepper , onion, vinegar
• finely chopped parsley

Fillet the fish, put bones and trimmings in a saucepan with ½ an onion, a few stalks of parsley, a teaspoon of vinegar and water to cover.

Boil for 20 mins. and strain.

Scrape out the creamy part of the crab, discarding the greyish part, etc. Chop the claw meat. Season the creamy part with pepper, spread a little on each fillet, roll up and tie with cotton.

Arrange in fireproof dish, cover with stock and bake 15 mins.

Melt butter in saucepan, stir in flour with wooden spoon heat milk and add gradually. Bring to the boil, stirring all the time, simmer 10 mins, season, add claw meat.