Cassell's dictionary of cookery

a moderate-sized Finnan haddock into four or five pieces, wash and drain them well, and put them into a dish with a closely-fitting lid ; pour boiling water over them, place the lid on to prevent the steam escaping, and let them soak for ten minutes. Take them out, rub a little butter over them, place them on a hot dish, and. serve immediately. A bunch of savoury herbs may be put into the basin with the fish. Probable cost, 5d. or 6d. each. Sufficient for two persons. Haddock, Fried. — "Wash and scale the fish. Diy it well, cut off the head and tail, and divide it into three or four pieces. Take out the backbone, dip the slices in beaten egg, and afterwards strew bread-crumbs thickly over them. Fry them in boiling lard or dripping till they are brightly browned, drain, and serve on a hot dish. Garnish with parsley and sliced lemon, and send shrimp or anchovy sauce to table with the fish. Time, ten minutes to fry. Probable cost of haddocks, 9d. each and upwards. Sufficient, one moderate-sized fish for three or four persons. Haddock, Pickled. — Mix a table-spoonf«l of salt with half a table-spoonful of pepper and a table-spoonful of finely-chopped parsley. Take four good-sized haddocks, wash and scale them, divide them into slices an inch thick, and put them at the bottom of a deep baking-dish, in layers, with the seasoning and four finely-minced onions, strewn over each layer. Pour over all two pints of vinegar and one pint of water. Laj' two or three bay-leaves at the top, cover the dish closely, and bake in a moderate; oven. Let the haddocks get cold, then pour over them some melted lard or clarified butter. Keep the air from them, and they will remain good some time. Time, two hours to bake. Probable cost, 9d. each or upwards. Haddock, BechaufFe of. — Lift the meat from the bones in neat pieces, remove the skin, and put them into a baking-dish. Season them with a little pepper and salt, and pour over them some good melted butter, flavoured with the essence of anchovy. Allow a quarter of a pint of melted butter to every pound of meat. Grate some bread-crumbs on the top, and put little bits of butter here and there. Bake in a moderate oven. Serve on a hot dish, with pickled walnuts as an accompaniment. Time, to bake about half an hour. Probable cost, 4d., exclusive of the cold fish. Sufficient for two persons. Haddock, Rechauffe of (another way). — Take the remains of cold haddock, remove the skin and bone, and divide into flakes. Mix thoroughly a tea-spoonful of finely-minced shallots, a tea-spoonful of chopped parsley, half a tea-spoonful of salt, half a tea-spoonful of pepper, and half a tea-spoonful of finely-minced lemon-rind. " Put the flakes of fish into a baking-dish, sprinkle the powder over them, and pour on three table-spoonfuls of salad-oil. Grate bread-crumbs thickly over, and bake in a moderate oven. Brown the top, if necessaiy, by holding a red-hot shovel or salamander over it, and squeeze the juice of a lemon over before serving. Time, three-quarters of an hour to bake. Probable cost, 4d., exclusive of the cold fish. One pound of fish is sufficient for two or three persons.