Cassell's dictionary of cookery

■white flesh, of an agreeable flavour. The head is very large, compared with the rest of the body. The most usual way of dressing it is to stuii' and bake it. Clean it thoroughly, and cut off the gills. Fill it with a good veal forcemeat, sew up the body, and fasten the tail securely into the mouth of the fish. Butter a pie-dish, put in the fish, cover it with slices of bacon, and bake in a quick oven for half an hour or more. Serve with anchovy or parsley sauce. Suflicient, a moderate-sized fish for three persons. Probable cost, uncertain. GTirnet, Boiled. — Empty and cleanse the fish thoroughly. Cut off the fins and gills, and boil it gently in salted water. Serve on a napkin, garnish the dish with parsley, and send plain melted butter, or anchovy, parsley, crab, or piquant sauce to table with it. Time, about half an hour. Probable cost, uncertain. Sufficient, a moderate-sized gurnet for three persons. Gurnet, Fillets of. — Eun the edge of a knife along the side of the spine, lift the flesh from the bone, and having thus removed the fillets, cut them into neat pieces, rub some flour over them, clip them in beaten egg, and roll them in bread-crumbs. Fry them in hot fat till they are brightly browned. Drain them on a cloth, to free them from grease, and dish them neatly. Send any of the fish sauces to table in a tureen. Time, ten minutes to fry. Probable cost, uncertain. Suflicient, a moderate sized gurnet for three persons. H Hacbee Sauce. — Mince very finely half a dozen button - mushrooms, already stewed. Mix with them a tea-spoonful of boiled parsley, and two large pickled gherkins, chopped small ; add pepper, salt, and a table-spoonful of lemon juice. Warm all over the fire for a minute or two, with two table-spoonfuls of good brown gravy. Probable cost, 4d. Sufficient for two or three persons. Haddock, The. — The haddock is a fish which is deservedly much esteemed, the flesh being firm, rich, and delicate in flavour, besides which it is cheap and plentiful. It seldom weighs more than three or four pounds, and tho largest fish is considered the best. It should be gutted as soon as possible, and c little salt put into the body, which should then be hung up to dry. Haddocks are in season from June to January. Haddock, Baked.— Clean the fish, scrape the scales off, and fill it with a good veal forcemeat. Sew up the opening with a little strong thread, and put it into a pie-dish, with about two ounces of butter, broken into small pieces, here and there. Lift the fish carefully on a hot dish, and garnish with parsley and sliced lemon. It is an improvement to rub the haddock over with beaten egg, and sprinkle it with breadcrumbs, before baking. Send melted butter and anchovy sauce to table in a tureen. Time, a moderate-sized haddock, twenty minutes. Probable cost, lOd. or more. Sufficient for three or four persons.