Haddocks With Brown Sauce (Scotch)

Take the largest haddocks you can get; clean them, cut off the heads, tails, belly, and fins; lay them in as much small beer and vinegar (half of each) as will cover them; let them remain an hour or two. Take the trimmings and one fish cut in pieces; put them into a saucepan with as much water as you wish sauce, two onions, a sprig of savory, thyme, and a little lemon-peel. Boil slowly till all the substance is out of the fish; strain off the stock; thicken with brown roux; add two tablespoonfuls of ketchup, a little mixed spice, some salt, and half a glass of claret. When it boils put in your fish. If you can get oysters, add them with some of their juice. Let it boil about ten minutes, when it will be ready to serve.

Fillets Of Haddock I La Maitre D'hotel

Take the two sides of a haddock off the bone; lay them in a sautepan; boil in broth, for five minutes, a spoonful of chopped onion, parsley, and mushroom; then pour it over the fillets; add a little pepper and salt, and fry them. When done serve under them a maître d'hotel sauce. (See Fish Sauces.) Whitings may be done in the same way.

Haddocks Aux Capres

Cut a haddock into two or three pieces; set it on to boil in water with a little salt, an onion, and some parsley; let it boil half an hour; strain it and add to the stock some beef broth. Then take a bit of butter the size of a walnut, and a spoonful of flour; set it on the stove to melt, add the stock to it, and stir till it boils. Let it boil gently half an hour, skimming it all the time, then add a teaspoonful of essence of anchovy, two of soy, one of vinegar, salt and pepper to taste, and a little cayenne; strain it through a tammy into a clean saucepan, and put into it a good quantity of capers. Prepare two haddocks by boiling them for a quarter of an hour with very little water covered close on the stove. Keep them in the dish, and pour the sauce very hot over them just before serving.

Rizard Haddocks

Rub them with salt inside and out; hang them up in the open air for twenty-four hours, which is best done by running a skewer through their heads which you support on two nails; skin them, dust them with flour, and broil over a clear fire. They are excellent for breakfast.