Cookery for every household

The fish must be very fresh. Clean it, skin it, and cut off the head. If it is large, it should be split and the bone removed. Then rub it over with salt, both inside and outside, and hang it outside or in a current of air for at least 12 hours. Next day, wipe it carefully, brush it over with oil or dissolved butter, dredge it with flour, and broil as directed on p. 208. Serve very hot with a pat of butter on the top. A little watercress may be used as a garnish. 1679. Smoked Haddock, 1 Aberdeen haddocks are considered the best. Remove the fins and cut the fish in convenientsized pieces. If very salt, steep it in hot water for a few minutes. Then place the fish on a wellgreased baking dish, sprinkle it with pepper, cover with greased paper and bake in a moderate oven from 10 to 15 minutes, according to the thickness of the fish. Serve the fish very hot and in the dish in which it was cooked. 1680. Smoked Haddock, 2 Trim the fish and cut off the fins. Put it into a frying pan with warm water to cover it, bring it to the boil, and simmer slowly from 10 to 12 minutes, according to the thickness of the fish. Then lift it out, drain, and place it on a hot dish. Put a good piece of butter on the top and stand the dish in the oven or in front of the fire until the butter is melted. Garnish with watercress. This method of cooking is particularly suitable for larger fish and also for fillets of smoked cod or ling. 1681. Smoked or Finnan Haddock Stewed in Milk 1 smoked haddock. I \ oz. flour. Pepper. & pt. milk. 1 oz. butter. | Sippets of toast. Take a smoked haddock weighing about 1 lb., dip it into boiling water for a minute or two, then remove the skin and all fins. Cut the fish in neatsized pieces, put them into a saucepan with the milk, and simmer slowly until the fish is quite tender. Then lift out the pieces of fish, and keep them hot on a dish. Work the butter and flour together on a plate with a knife, and when thoroughly blended, add them to the milk in the pan. Stir over the fire, and cook a few minutes. Add a pinch of pepper, and strain this sauce over the fish. Garnish with sippets of toast, and serve hot. egg, and sieve the potatoes. Melt the butter or dripping in a saucepan, and put in the potatoes, fish, and hard-boiled egg. Add the raw yolk of egg, and season to taste with pepper and salt. Mix all together over the fire, and if too dry, add a little milk. Turn the mixture on to a plate, and then form into balls. Flour the hands slightly to prevent the mixture from sticking, and try to make the balls of equal size. Then egg and bread-crumb them, and fry in boiling fat to a nice brown colour. Drain on kitchen paper, and serve garnished with parsley. 1684. Smoked Haddock Fritters 6 to 8 oz. cooked smoked haddock. \ tea-sp. curry powder. 1 tea-sp. chopped parsley. Frying batter.