539. How To Cure Finnon Haddock

Gut off the heads and clean them as in the receipt " to dry haddocks," cover them with salt, and let them remain in it two hours, brush them over with pyroligneous acid. Hang them for ten days or a fortnight. In Scotland, they tie them in pairs on a string, and bang them over peat which has been so much burned as not to emit much smoke or heat, and in two or three hours they are fit to eat.

540. How To Dry Haddock

Choose the finest you can obtain, clean them, remove the eyes, the entrails, and the gills; clear away also all the blood from the backbone. Wipe them as dry as you can with a clean soft cloth, and fill in with salt the spaces which contained the eyes, also rub in a quantity in the inside of the fish, lay them in a cool place on a dry flag-stone, or a piece of board for eighteen or twenty hours, then hang them in a dry place. Four days will be found quite sufficient to prepare them for eating.

541. How To Dress Dried Haddock

They should be skinned, rubbed with egg, and rolled in new bread, crumbs, lay them in a dish before the fire to brown, baste with butter, and when well browned serve with egg sauce.

543. How To Dress Haddocks

Clean them very thoroughly, and take off the heads and the skin, put them into boiling water, throw in two moderate sized handfuls of salt, let them boil as fast as possible, and when they rise to the surface (which they will do, if they have sufficient room), they are done enough. They are sent to table with plain butter for sauce,

543. How To Stew Haddocks

Bone, cut off the heads, tails, fins, and do the trimming neatly, of two or three haddocks, or as many as are required, put them in three pints of water, with a teaspoonful of pepper-corns, and a large onion, stew slowly five-and-thirty minutes, strain the gravy off, take up the fish, dredge it with flour, fry it brown over a clear fire, and re-place it in the stock; add half a tea-spoonful of cayenne pepper, squeeze in half a lemon, a tablespoonful of ketchup, and. stew till the gravy is of a rich consistency.

These quantities are for three haddocks.

544. How To Bake Haddock

Cut off the heads, trim and hone them, season with pepper and salt, chop very fine a small quantity of mushroom, onion, and parsley, spread it over the fish, lay on them small pieces of butter, and place them in a dish with crumbs of bread, bake them from fifty minutes to an hour, skim the gravy, and serve up in the same dish, as that in which it was cooked.

545. Haddock - To Broil

Flour it, broil it a fine brown over a quick, clear fire, the higher you are able to place the gridiron the better; serve with lobster sauce.