Fill the interior of the fish with veal stuffing, sew it up with packthread, and truss it with the tail in its mouth, rub a piece of butter over the back, or egg and bread-crumb it over, set it on a baking-dish, which put in a warmish oven to bake; if a Dublin Bay haddock, it would take from three-quarters of an hour to an hour, but a common haddock would require but half an hour. The better plan is to run the point of a knife down to the backbone, from which, if the flesh parts easily, it is done; dress it upon a dish without a napkin, and serve with a Beyrout sauce, or any other.