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Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once. Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper. Simmer for another 15 minutes. Strain, remove the bay leaf but keep the stock and fish. Add the milk to the fish stock and bring back to the boil. Add enough mashed potato to create the consistency you prefer .Add the fish and reheat. Check for seasoning. Ladle into individual bowls, add the butter in small pieces so that it melts through the soup top with chopped parsley
Trim off any excess fat and sinew from the sheep's intestine and discard the windpipe. Place in a large pan, cover with water and bring ton a boil. Reduce the heat and simmer for 1 hour or longer to ensure that they are all tender. Drain and cool. Toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!). Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Mix well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. Place in a pot and cover with water. Bring to a boil and immediately reduce heat and simmer, covered, for 3 hours.
Peel and chop turnip and carrots into small cubes. Put into a pan with salted water and bring to a boil. Cook for 20 minutes. Drain, add butter and mash until smooth texture, add pepper to taste.
Peel the potatoes and cut into pieces. Place into a pan with salted water then bring to a boil, and cook for 20 minutes. Drain, add cream and mash until smooth texture. Add nutmeg to taste.
Origin: adapted from traditional Scottish recipe.
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