A fish of the cod species but smaller; when dried and smoked is known as smoked haddock or Finnan Haddie, from the village of Finnan near Aberdeen, Scotland, which is as famous for its curing haddocks as Yarmouth is for its bloaters.

Baked Stuffed Haddock

The fish scaled and cleaned, backbone removed, filled with an oyster stuffing, baked and basted till done; served in portions with a brown oyster sauce.

Boiled Haddock, Oyster Sauce

The fish prepared and cut in portions, boiled till done in salted water with a dash of vinegar; served with white oyster sauce and garnished with Hollandaise potatoes. (With boiled haddock, egg, cream, Bechamel, parsley, shrimp, lobster, crab and Hollandaise sauces are also appropriate).

Fillets Of Haddock, Saute

The fish cleaned, boned, cut in fillets, seasoned with salt and pepper, rolled in flour, sauteed in butter, taken up, gravy made in the pan, strained, the fish served sprinkled with parsley dust, gravy at the sides, garnished with Parisienne potatoes.

Fillets Of Haddock, Bread Crumbed, Dutch Sauce

Prepared and cut into fillets as in the preceding, seasoned with salt and pepper, dipped in beaten egg, then in sifted breadcrumbs, fried; served with Dutch sauce at the sides, garnished with cress and lemon.

Broiled Fresh Haddock, Anchovy Butter

Prepared and cut in fillets, rolled in flour, broiled and basted with butter; served spread with anchovy butter, garnished with Saratoga chips, watercress and lemon slices.

Creamed Haddock With Oysters

Cold boiled haddock in flakes without skin, heated in Hollandaise sauce with an equal quantity of blanched and drained oysters; served piled high on toast, sprinkled with parsley dust.

Baked Finnan Haddie, Butter Sauce

The fish trimmed and skinned, arranged in a baking pan with a little water, placed in oven till set, water then poured off, seasoned with pepper, moistened with butter sauce, baked; served with the sauce, garnished with parsley and croutons.

Finnan Haddie Saute, Parsley Sauce

The fish skinned and trimmed, laid in warm water for a few minutes, then sauteed with butter; served on toast with parsley butter sauce poured over, garnish with watercress.

Finnan Haddie Boiled, Cream Sauce

The fish skinned and trimmed, laid in warm water for an hour, washed, then put to boil in cold water; served with cream sauce poured over, garnished with Hollandaise potatoes.

Finnan Haddie Baked With Tomatoes

The fish skinned and trimmed, laid in warm water for an hour. washed, blanched, cut in portions, arranged in baking pan with sliced peeled tomatoes, minced fried shallots and chopped parsley, baked; served on toast with the tomatoes around.

Finnan Haddie Broiled, Lobster Butter

The fish skinned, trimmed, blanched, dried, seasoned with pepper, rolled in olive oil, broiled, served on toast, spread with lobster butter, garnished with watercress.

Aberdeen Style Finnan Haddie Baked

The fish skinned and trimmed, baked with milk and butter; served with a sauce made of mustard, butter and lemon juice mixed together so that it is soft enough to melt when laid on the hot fish.