Take two filleted haddocks. Rub them over gently with butter with a silver fish knife. Dip them in flour and then squeeze a little lemon juice over each, and dust lightly with pepper and salt.

Place them carefully in a well-greased bag. Add to them half a wineglassful each of sherry, and Worcester sauce and water. Fold and seal in a bag, and cook in a moderately hot oven (300 Fahr.) from fifteen to eighteen or twenty minutes according to the thickness of the fillets. Dish up on a hot dish, pour the liquor in which they were cooked over them, and serve as hot as possible.