How To Cook Haddock

The manner in which haddock is usually boiled has made this method of cooking it unpopular. It generally comes to table with great gashes in the side, denoting the furious rate at which it has been boiled, the flesh being as hard and flavourless as might be expected from its appearance. To look well, and to eat well, haddock must not be boiled at all: it is a very delicate fish, and should be treated in accordance with its character. When the fish is cleansed, the eyes being removed, lay it in a dish and pour two or three tablespoonfuls of vinegar over it, leave it thus for an hour or more, turning it occasionally on the dish. If you have no liquor in which fish has been cooked, prepare stock for the haddock by boiling two onions, a turnip, a carrot, all minced or cut small, a small bunch of sweet herbs, half a dozen white peppercorns, and a shred of mace, in two quarts of water for an hour. At the expiration of this time strain the stock, put it back into the fish-kettle with two teaspoonfuls of salt and four teaspoonfuls of French vinegar, let it boil, put in the haddock, draw the kettle to the side of the fire, and allow the fish to simmer very gently for half an hour, or until done. If the fish is allowed to boil, the skin will crack and the flesh be tough. When ready lift the fish out of the kettle on the drainer and slide it on to a hot dish, pour sauce carefully over the back of the fish, and serve immediately; serve a portion of the sauce in a tureen.

Fresh Haddock Broiled

Cut the fish open, take out the bone in the same manner as directed for mackerel, lightly pepper and salt it, and hang up for twelve hours in as airy a place as you can command. When about to cook the fish dissolve some butter, and brush it thickly over the haddock. Lay it with the skin downwards on the gridiron, and keep it over a slow fire for twenty minutes, by which time it should be cooked. Put a little more butter over the fish, and when melted serve it very hot. After being prepared as directed, the haddock may be slowly fried in butter if more convenient than broiling.

Dried Haddock

To render this fish digestible, it should, after being washed, be placed in the fish-kettle - or the frying-pan covered with a plate answers well - with a pint of boiling water. It should then stand at a heat which will keep it below simmering point, from fifteen to thirty minutes, according to the size of the fish. When done put it before the fire, and rub a little butter over it. If properly managed the haddock will not lose its flavour, but, if preferred, it can be broiled over a slow fire.