137. - To Dress Haddock

Clean them very thoroughly, and take off the heads and the skin; put them into boiling, water, throw in two moderate-sized handfuls of salt; let them boil as fast as possible, and when they rise to the surface (which they will do, if they have sufficient room), they are done enough. They are sent to table with plain butter for sauce.

138. - Baked Haddock - (Soyer's.)

Fill the interior of the fish with veal stuffing; sew it up with packthread, and truss it with the tail in its mouth, rub a piece of butter over the back, or egg and bread-crumb it over; set it on a baking-dish, which put in a moderate oven to bake; a common haddock would require but half an hour. The better plan is to run the point of a knife down to the backbone, from which if the flesh parts easily, it is done; dress it upon a dish without a napkin, and serve a sauce round.

139. - To Bake Haddock

Cut off the heads, trim and bone them, season with pepper and salt; chop very fine a small quantity of mushroom, onion and parsley; spread it over the fish, lay on them small pieces of butter, and place them in a dish with crumbs of bread; bake them from fifty minutes to an hour; skim the gravy, and serve up in the same dish as that in which it was cooked.

141. - Feesh Herrings Baked

Wash the herrings in clear spring water; when they are thoroughly clean drain them, and then, without wiping them, lay them in a dish or baking pan; pepper and salt them; chop finely two or three onions, some parsley, thyme, and strew over them; cover them with equal proportions of vinegar and small beer; tie them over, and let them bake one hour in a slow oven.

They should be kept in the pickle, and make a pleasant dish when cold.

142. - To Pot Herrings

Take from one to two dozen herrings according to the number you purpose potting; choose them as large, fine, and fresh as you can. Take two ounces of salt, one of saltpetre, two of allspice; reduce them to an impalpable powder, and rub them well into the herrings; let them remain with the spice upon them eight hours to drain; wipe off the spice clean, and lay them in a pan on which butter has been rubbed; season with nutmeg, mace, white pepper, salt, and one clove in powder, one ounce each, save the last; lay in two or three bay leaves, cover with butter, and bake gently three hours.

When cool, drain off the liquor, pack the fish in the pots intended for their use, cover to the depth of half an inch with clarified butter, sufficiently melted just to run, but do not permit it to be hot; they will be ready for eating in two days.

143. - Potted Herring

Take off the heads and tails; clean the fish and shake salt on them to draw out the blood; leave them one night, then rub them with black pepper and allspice. Pack them in a tin pan; put slices of onions and bay leaves between the layers, and pour on vinegar enough to cover them. Lay over them a sheet of buttered paper, or a crust of oatmeal bread; bake them till the bones are dissolved. A little mace, whole pepper, and butter improve them.