Fisherman's Haddock

Remove head and tail from a four-pound haddock, split and wipe with a piece of cheese-cloth wrung out of cold water. Sprinkle inside with one cup salt, cover and let stand over night. In the morning remove salt, rinse thoroughly, tie in cheese-cloth, and cook in boiling water until tender. Drain thoroughly, and remove from cheese-cloth to hot platter. Garnish with steamed potatoes of uniform size and boiled beets (cut in slices and slices cut in fancy shapes; then seasoned with butter and salt), alternating vegetables. Cut four one-fourth-inch slices fat salt pork in small cubes and try out. Serve fish with pork scraps, pork fat, and two cups white sauce.

Fillets Of Halibut A La Hollanden

2 -pound slices halibut 6 thin slices fat salt pork 1 sliced onion bay leaf.

3 tablespoons butter 3 tablespoons flour cup buttered cracker crumbs.

Wipe fish and cut into eight fillets. Take up each fillet separately, roll, and fasten with a wooden skewer. Arrange pork in pan, cover with onion and bay leaf, broken in pieces, and place fillets over all. Work butter until creamy, add flour and stir until well blended. Then mask fillets with mixture, sprinkle with buttered crumbs, and bake in a hot oven. Remove to serving dish, take out skewers, and pour around the following sauce:.

To two and one-half tablespoons fat, remaining in pan, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup rich milk or cream. Bring to the boiling point and season with one-fourth teaspoon salt, one-eighth teaspoon pepper, and one tablespoon butter, bit by bit.

Huntington Halibut, Sauce Verte

Wipe a slice of halibut, weighing about one pound, with a piece of cheese-cloth wrung out of cold water. Free from skin and bones and force through a meat chopper; there should be one and three-fourths cups. Put in mortar and add whites two eggs gradually, while working constantly until mixture is smooth, then add one and one-fourth cups heavy cream and salt, pepper and cayenne to taste. Rub through a sieve, line buttered individual moulds with mixture and nearly fill spaces with creamed shrimps or crab meat and cover with forcemeat. Set in pan of hot water, cover with buttered paper and bake until firm. Remove to hot serving dish and pour around Sauce Verte (see p. 160).

Haddock A La Metropole

5-pound haddock.

2 cups cold water.

3 slices carrot.

1 slice onion.

2 sprigs parsley 6 peppercorns.

2 tablespoons butter 3 tablespoons flour.

1/2 teaspoon salt 1/8 teaspoon pepper cup heavy cream 1 tablespoons pimiento puree tablespoon finely chopped chives teaspoon salt.

cup buttered coarse bread crumbs.

Skin, bone, and cut haddock into few fillets for individual service. Cover bones, skin, and trimmings with water, add carrot, onion, parsley, and pepper; bring to the boiling point and let simmer until reduced one-half. Melt butter, add flour and stir until well blended; then add fish stock, which has been strained, and bring to the boiling point. Arrange fish in buttered pan, brush over with lemon juice (using one and one-half tablespoons), sprinkle with salt and pepper, and pour over sauce. Cover with buttered paper and bake fifteen minutes. Beat cream until stiff, add pimiento puree, chives, and salt. Spread fillets with cream. Sprinkle with buttered crumbs, and bake until crumbs are brown. To obtain pimiento puree drain canned pimientos and force through a puree strainer.