Tried favourites cookery book

Take the flesh of 1 raw dried haddock, free from all bones, and pound it in a mortar with 1 or 2 oz. butter, then rub it through a wire sieve and stir it over the fire, adding a little cream and a dash of cayenne ; then pour it on rounds of buttered toast and serve very hot. Haddock Croquettes. 1 1/2 oz. Butter, 1 oz. Flour, 1/2 teaspoonful Pepper, 1 teaspoonful Lemon Juice, 1/2 gill Milk, 1/4 gill Cream, 1 dried Haddock (about 2 lb.), 1/2 fried croutons of Bread. Put haddock in basin, and cover with boiling water for 10 minutes, when skin and bones are easily removed. Break into small pieces. Melt butter in pan. Stir in flour smoothly, adding pepper, but no salt. Add milk and cream gradually, and stir till boiling. Boil 3 minutes, then add lemon juice and haddock. Pile mixture on fried croutons, and garnish with parsley. Haddock (Smoked and Rice). 3 oz. Patna Rice, 1 Haddock (Aberdeen), 1 oz. Butter, Milk, 1 oz. Flour. Boil rice till soft. Skin and bone haddock, and cut it into small pieces. Stew it in enough milk to cover it. Thicken milk with butter and flour, dish on top of rice, and garnish with parsley. See that the rice is hot and dry. Haddock (Stuffed) (1). Stuffing. — 2 oz. Bread, 1 oz. Hugon's Suet, 1 dessertspoonful chopped Parsley, about 1/2 cup Milk and Water mixed, to soak bread. Salt and Pepper. Soak bread till soft, then drain, and squeeze dry as possible. Beat well with fork till like bread crumbs. Add shred suet and nick with knife till all falls to pieces. Add parsley and seasoning, and mix well. Rub a little salt up back-bone of fish, which makes it more savoury. Then fill inside of fish, and pass skewer in and out to keep in place. Pass tail through eye sockets and put skewer through head to fasten down. Fill centre with remainder of stuffing. (Sometimes the teeth of fish hold tail down.) Sprinkle with brown bread crumbs, and put small pieces of suet on top. Bake in quick oven 15 to 20 minutes, according to size. Serve on hot dish, and garnish with cut lemon and parsley, or serve with brown sauce. Haddock (Stuffed) (2). 2 or 3 Haddocks filleted and halved lengthwise, 2 teacups Bread Crumbs, 2 teaspoonfuls chopped Parsley, Pepper and Salt, and a little Milk. Put the bread crumbs, parsley, and seasoning into a basin and moisten with the milk. Lay the haddocks on the table with the side from which the skin was removed uppermost. Take a handful of the stuffing, squeeze out any extra moisture, and lay on the middle of each piece of fish, doubling the ends over it. Lift into baking tin, put over some pieces of butter, and bake for 10 or 15 minutes in a brisk oven. OR, Spread the fillets over with veal stuffing, roll up, sprinkle bread crumbs over and small bits of butter. Bake 15 minutes, and pour brown sauce over. Haddocks and Tomatoes. Put a little stock or gravy in a pie dish, then layers of filleted haddocks, sliced tomatoes, and bread crumbs, seasoned with pepper and salt, until the dish is full ; cover well with bread crumbs and pats of butter, and bake in moderate oven till nicely browned. Baked Halibut.