Ingredients, - Haddock. Two pounds of potatoes.Three ounces of butter One egg.

For Sauce.

Ingredients. - Two ounces of butter. Half an ounce of flour. Half a gill of cream. Two eggs, and salt.

Time required, about one hour and a half.

To make a Fish Pudding of a Haddock:

1. Take a fish-kettle of warm water and put in it a little salt, and put it on the fire to boil.

2. Take a haddock and put it into a basin of cold water, and wash it well.

3. Take the haddock out of the basin and put it into the fish-kettle of boiling water, laying it carefully on the drainer, so that it will be covered with water.

4. Let it simmer for fifteen minutes.

5. Take six potatoes, put them into a basin of cold water, and scrub them well with a scrubbing-brush.

N. B. - Any cold potatoes can, of course, be used, instead of boiling fresh ones.

6. Take the potatoes out of the basin and dry them with a cloth.

7. Take a sharp knife and peel the potatoes.

8. Take a saucepan of cold1 water and lay the potatoes in it.

9. Put the saucepan on the fire to boil. It must not boil less than twenty minutes, or more than forty-five, according to the size of the potatoes.

10. When you think the potatoes are sufficiently done,

1 See Lessons First, Second, Third, and Fourth, on the cooking of potatoes, in the chapter on "Vegetables." take a steel fork and try them, to see if they are tender all through.

11. When they are quite boiled, drain off all the water from the saucepan, and sprinkle the potatoes with a little salt.

12. Put the lid of the saucepan on, and stand the saucepan by the side of the fire, to steam the potatoes until they have become quite mealy and dry.

13. Shake the saucepan every now and then, to prevent the potatoes from sticking to the bottom.

14. When the haddock is sufficiently boiled, take it carefully out of the fish-kettle.

15. Take a sharp knife and cut off the head and tail of the fish.

16. Skin the fish from the head to the tail.

17. Cut up the fish, and take out all the bones.

18. Cut the fish up into small pieces the size of dice, and put them in a large basin.

19. When the potatoes are steamed, take them out of the saucepan with a spoon.

20. Have a wire sieve ready standing over a large plate.

21. Rub the potatoes quickly through the sieve with a wooden spoon.

22. Add the sifted potatoes to the haddock, and mix them well together with a wooden spoon.

23. Add salt and pepper, and a few grains of Cayenne pepper, to taste.

24. Put in two ounces of butter.

25. Take one egg and beat it slightly in a basin.

26. Pour the egg into the above mixture, and mix all together to a thick paste.

27. Take a large-sized flat tin and butter it well with your fingers.

28. Put the mixture on to this tin, and shape it as well as you can like a haddock.

N. B. - If preferred, the mixture can be formed into cutlets, or croquette shapes, or as fish-cakes, and egged and bread-crumbed and fried in dripping, as for lobster cutlets (see " Fish," Lesson Seventh, Note 34 to Note 40).

29. Put some little bits of butter all about on the shape.

30. Put the tin into a quick oven for a quarter of an hour. It should become a pale-brown color.

Now make the Sauce:

1. Take a stewpan and put in it two ounces of butter and one ounce and a half of flour.

2. Mix them well together with a wooden spoon.

3. Add half a teaspoonful of salt.

4. Pour in half a pint of cold water.

5. Put the stewpan on the fire, and stir all smooth with a wooden spoon until it boils.

6. Now add two tablespoonfuls of cream, and let it boil, stirring all the time.

7. Stand the stewpan by the side of the fire. The mixture must not boil again, but only keep warm.

8. Take a saucepan of warm water and put it on the fire to boil.

9. When the water boils, put in two eggs, to boil for ten minutes.

10. Put the eggs into cold water for a minute, and then shell them.

11. Cut the eggs with a sharp knife into little square pieces.

12. Take the stewpan of sauce off the fire and stand it on a piece of paper on the table.

13. Add the cut-up eggs to the sauce, and stir them lightly in, not to break the pieces of egg.

14. For serving, move the fish pudding carefully on to a hot dish, and pour the egg-sauce round.