Instructions: Flake fish, mash lightly, add bread crumbs, season to taste.

Melt the butter in milk, pour over mixture.

Mix well, add well-beaten eggs.

Pour into large buttered basin or several small ones, put foil over top.

Steam over boiling water for 1 hour if large, 1/2 hour if small.

Remove foil, put a warm plate on top, then tip over to release fishcake.

Serve hot with sauce of your choice from suggestions above.

NOTES : Newhaven creams are steamed fishcakes and can be made with haddock or salmon. The usual accompaniment is Parsley sauce, but some people like it with Egg sauce. The creams make a delicious first course served cold and set in Aspic.

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