European and American cuisine

Haddock, Stuffed and Baked.— Clean and wash a goodsized fish, wipe dry, and season with salt and pepper ; put 1 fine-chopped onion in a saucepan with 1 tablespoonful butter, cook 5 minutes ; add 4 fine-cut peeled tomatoes* 1 even teaspoonful pepper, 1 even teaspoonful salt, cook 5 minutes ; then remove from fire ; when cold, mix it with 2 cupfuls bread crumbs, 1 whole egg, and 1 yolk ; fill this into the fish, sew up, lay in a baking pan with 3 slices of larding pork under the fish ; sprinkle over 1 ounce melted butter and the juice of 1 lemon, cover the fish with 3 thin slices of pork, place in a hot oven, bake and baste often till done. Serve the fish on a warm dish, with tomato sauce and boiled potatoes. Fillets of Haddock a la Maitre d'Hotel— Remove the skin and bones from a well-cleaned haddock ; cut the meat into small slices, season with salt, pepper, and lemon juice. Lay the slices in a covered dish with 1 or 2 sliced onions and some fresh parsley, cover and let them stand 1 hour. Shortly before serving, wipe the fillets dry and dust with flour ; dip into beaten egg, roll in bread crumbs and fry in hot fat to a fine color. Arrange nicely on a hot dish, spread a little maitre d'hdtel butter over each, and serve with baked or boiled potatoes. Fillets of Haddock a la Tartare Allemande.— Bemove the skin and bones from a fresh fish ; cut the meat into small slices, season with salt and pepper, dip in beaten egg and cracker crumbs, fry to a fine color in hot fat ; serve on a warm dish with sauce Tartare i I'allemande. Fillets of Haddock a la Normande.— Prepare the fillets of a fresh haddock as in foregoing recipe ; mix the yolks of 2 eggs with 1/2 cup milk, a little salt, 1 teaspoonf ul melted butter, 2 tablespoonfuls flour, and the 2 whites beaten to a stiff froth ; dust the fish fillets with fiour, take each one on a fork, dip into the batter, and fry to a fine color in boiling fat; drain on blotting paper. Arrange on a warm dish, garnish with fried parsley, and serve with sauce Normande. Haddock a l'Italienne.— Remove the skin and bones from a well-cleaned haddock ; cut the meat into pieces, so that each piece weighs 4 ounces ; season with salt and pepper, also lemon juice ; let HADDOCK. 207 marinate 1 hour. Then lay the slices into a battered pan, pour a little melted butter over each fillet, cover with buttered paper, and bake till done in a hot oven. Melt in a saucepan 1 ounce butter, add 1 fine-chopped onion, 1/2 fine-chopped green pepper, 1 bruised clove of garlic ; cook 6 minutes without browning ; then add 1/8 can tomatoes, 1/4 tablespoonful salt, 1/4 even teaspoonful pepper, 1/8 tablespoonful sugar, boil 20 minutes, serve the fish on a warm dish, pouring the tomatoes over, and serve with boiled spaghetti and grated cheese. In place of butter, olive oil can be taken. Haddock^ Boiled. — Place a well -cleaned haddock on the drainer in a fish kettle, cover with cold water ; add a good handful salt, 1/4 cup of vinegar, 1 onion, a bouquet, and 12 whole peppers ; as soon as it begins to boil draw the kettle to side of stove, letting it simmer till done ; then lift the fish out of kettle, slide it on to a warm dish, and serve with mustard sauce.