We must not be consumed with our past pain. We need to get beyond our poor choices (guilt, regret) and the ways others have hurt us (bitterness, self-pity). This is the unnecessary baggage we must discard. Satan wants us focused on the past. God want us to move forward and by His grace we can. Discard the weight you are needlessly bearing by casting your cares upon the Lord. Appreciate His forgiveness (for your sins), and the forgiveness He expects us to extend to others (for their sins). Learn “the peace of Christ that surpasses all comprehension.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Seafood	Scottish	Scottish	4	servings

INGREDIENTS

1		Whole young cod; about 2-1/2 lbs
2	tb	Coarse sea salt
1		Sprig parsley
2	ts	Grated horse-radish
1	lb	Cooked; hot, mashed
		; potatoes
		Parsley and cayenne pepper
2	tb	Butter
2	tb	Flour
1/2	pt	Milk
2		Hard-boiled eggs
1/2	pt	Water used to cook fish
1	pn	Nutmeg; salt, pepper

INSTRUCTIONS

SAUCE
Clean fish, remove eyes, split, wipe with clean cloth.
Rub with sea salt inside and out, leave overnight.
Next day, hang in cool, shady, draughty place for 24 hours.
Cover with boiling water, add parsley, horse-radish.
Simmer very gently for about 25 minutes or until cooked.
Take out carefully, remove all skin and bones, reserve cooking water.
Break into large pieces with a fork.
Keep warm in oven.
Sauce: Melt butter in large skillet.
Stir in flour.
Slowly add water used to cook fish, and milk.
Stir constantly to keep smooth.
Chop whites and yolks of hard-boiled eggs separately.
Stir in whites and seasoning.
Pour mixture over fish.
Garnish top with coarsely chopped yolks.
Heap well-mashed potatoes round fish.
Garnish with chopped parsley and cayenne.
Converted by MC_Buster.
NOTES : A young cod, called 'cabbilow' in Shetland and 'cabillaud' in
French. The fish must be very fresh. (See Egg Sauce)
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus believes in you”