Trim a smoked haddock weighing about two pounds, season with cayenne pepper to taste, but do not use any salt. Pour two large tablespoonfuls of milk over the fish, and cover it with a little white sauce. Sprinkle with Parmesan cheese, a few breadcrumbs, and enough oiled butter to moisten. Place the whole in a well-buttered paper bag, seal up, and cook for twenty minutes in a very hot oven (350 Fahr.).