Baked Haddock

Clean a haddock, remove the eyes, trim it and pass its tail through the cavity of the eyes, or the tail may be tied to its mouth. Chop finely two ounces of fat bacon and a little green parsley, mix these with two ounces of breadcrumbs, a little salt and pepper, a few drops of essence of anchovy, and an egg to make it into a stiff paste. Stuff the fish with the mixture and sew it up. Put one tablespoonful of flour in a basin, work into it one tablespoonful of cold water, pour on one breakfast cupful of boiling water, and mix in one ounce of butter and two tablespoonfuls of essence of anchovy. Pour this into a baking tin, put the fish on it, place the pan in a moderate oven and bake for an hour, basting frequently, or until done, without its taking color. It may be served in the baking tin placed in the dish or taken out and placed on a dish; but the fish needs to be handled very carefully or it will break to pieces when « moved, thus spoiling its appearance. The sauce can be poured round it. A few skinned shrimps added to the sauce when it is about half cooked are a great improvement, and the dish may be garnished with crayfish tails.

Boiled Haddock With Lobster Sauce

Wash the fish, then place it in a fishkettle with boiling water to cover, add one tablespoonful of salt, and boil gently for about half an hour. Pick out the flesh of a small lobster and cut it into little pieces; put the coral in a mortar with one ounce of butter, and pound it. Place three ounces of butter in a small saucepan, with two tablespoonfuls of flour, and mix together over the fire until well incorporated; then put in the pounded coral, and season with two tablespoonfuls of lemon juice and a small quantity of cayenne. Pour in gradually one pint of boiling water, and stir it over the fire for ten minutes. Strain the sauce, return it to the saucepan, put in the pieces of lobster, and boil it up once. When cooked drain the fish, being careful not to break it; place it on a hot dish, baste with a little of the sauce, and serve the balance in a sauceboat.

Broiled Haddock

Clean and wash a fresh haddock, dry it on a cloth, rub it with vinegar, and sprinkle it with flour; place a well greased gridiron over a clear fire, and broil for about fifteen minutes, turning frequently. When done place it on a dish, and serve with shrimp or anchovy sauce.

Fried Fillets Of Haddock

Skin and clean a haddock, cut the flesh into fillets, trimming them into pieces about six inches long, dip them into well beaten egg and then into sifted breadcrumbs. Be sure that they are well covered, plunge them into a fryingpan of boiling fat, and fry to a rich color, turning them over, in order to cook both sides. Take them out, drain, put them on a cloth spread over a dish, and serve with a sauceboat-ful of Dutch sauce.

Haddock, Maitre D'Hotel

Clean a haddock and cut it open at the back on each side of the bone, dust with salt and pepper, dip it in flour, place on a gridiron over a clear fire and cook for about twenty minutes, turning carefully. Put two ounces of maitre d'hotel butter on the back of the fish, place it in the oven to melt the butter, then put the fish on a dish, pour around two more ounces of butter mixed with six tablespoonfuls of ordinary butter melted in a saucepan over the fire and made quite hot.

Baked Smoked Haddock

Put the haddock into a pan, pour some boiling water over, take it out, put it into another pan, mask with a little butter, pepper liberally, and bake in a hot oven for ten minutes. It must be served while it is quite hot.

Broiled Smoked Haddock

Brush a fish over with warmed butter, dust with pepper, place it on a gridiron over the fire and broil until done, or it can be cooked in front of the fire. Serve while hot.

Fried Smoked Haddock

Soak a haddock in olive oil for a number of hours, then put it in a fryingpan with oil and fry until it is done. Pepper well and serve at once.