Finnan Haddie, Caledonian Style

Cut a four-pound finnan haddie in halves, lengthwise, put one-half in dripping pan, surround with milk and water, using equal proportions, place on back of range, where it will heat slowly, and let stand twenty-five minutes. Trim fish to fit a copper platter or granite ware pan, by cutting off flank and a piece from tail end. Pour over a cream sauce and surround with six halves of potatoes of uniform size, washed and smoothly pared. Bake until potatoes are soft (the time required being about forty minutes), basting with the cream sauce four times during the cooking.

If cooked in copper platter, serve from it; if cooked in pan, remove to hot serving dish and pour around sauce. For the Cream Sauce melt two tablespoons butter, add two tablespoons flour, and stir until well blended; then pour on gradually, while stirring constantly, one cup milk and one-half cup cream. Bring to the boiling point and season with a few grains pepper.

Epicurean Finnan Haddie

3-pound finnan haddie.

1 tablespoon finely chopped shallot.

2 tablespoons finely chopped green pepper 2 tablespoons finely chopped red pepper.

cup butter.

1 teaspoon salt.

1/2 teaspoon paprika.

Few grains cayenne.

4 tablespoons flour.

1 cup cream.

1 cup milk.

Soak finnan haddie in milk to cover, one hour. Bake in a moderate oven thirty minutes and separate in flakes; there should be two cups. Cook shallot and pepper in butter five minutes, stirring constantly. Add salt, paprika, and cayenne mixed with flour and stir until well blended; then pour on gradually, while stirring constantly, milk and cream. Bring to the boiling point and add finnan haddie. Serve on squares of toasted bread, or turn into a buttered baking dish, cover with buttered crumbs and bake until crumbs are brown.

Savory Finnan Haddie

Soak a finnan haddie in milk to cover one hour; then cook until tender and separate into flakes; there should be one cup. Cut a two-inch cube of fat salt pork in tiny dice and try out. To two-tablespoons of the pork fat add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup rich milk. Bring to the boiling point and add finnan haddie, pork scraps, yolks of two eggs, slightly beaten, and one and one-half cups small potato balls or cubes, which have been cooked in boiling, salted water until soft. Season with salt and pepper and serve as soon as thoroughly heated.