Wartime Devilled Fish - Lavender and Lovage

Ingredients

• 1/2 lb (225g) cold cooked fish (I used Coley, Saithe)
• 1/2 pint (300ml) milk
• 1 oz (25g) flour
• 1 oz (25g) Stork margarine
• 2 teaspoons Worcester sauce or tomato ketchup
• 1/2 teaspoon made English mustard
• 1 teaspoon curry podwer
• pinch of mace or grated nutmeg
• pinch of Cayenne pepper
• 1 1/2 ozs (40g) stale breadcrumbs
• 1 hard-boiled egg (sliced or chopped)
• salt and pepper