<h2>TWENTY-TWO WAYS TO COOK HADDOCK</h2>
<h3>BROILED HADDOCK—I</h3>
<p class="indent">
Clean and dry a fresh haddock, rub with vinegar, sprinkle with
flour, and broil on a well greased gridiron. Serve with Shrimp or
Anchovy Sauce.</p>
<h3>BROILED HADDOCK—II</h3>
<p class="indent">
Soak the fish for an hour in a marinade of oil and vinegar. Drain,
wipe dry, broil, and serve with melted butter.</p>
<h3>BROILED HADDOCK À LA MAÎTRE D'HÔTEL</h3>
<p class="indent">
Clean and split a haddock, season with salt and pepper, dredge
with flour, and broil. Serve with Maître d'Hôtel Sauce.</p>
<h3>BROILED SMOKED HADDOCK</h3>
<p class="indent">
Rub the fish with melted butter, season with pepper, and broil.
Serve very hot.</p>
<h3><SPAN name="page_162"><span class="page"></span></SPAN> FRIED FILLETS OF HADDOCK—I</h3>
<p class="indent">
Skin, clean and fillet a haddock. Season with pepper and salt, dip
into egg and crumbs and fry brown in deep fat.</p>
<h3>FRIED FILLETS OF HADDOCK—II</h3>
<p class="indent">
Cut the fish into fillets and marinate in oil and vinegar with
a little onion. Drain, dip in batter, then in crumbs, and fry in
deep fat. Serve with Tomato Sauce.</p>
<h3>FRIED SMOKED HADDOCK</h3>
<p class="indent">
Soak a haddock for four hours in olive-oil to cover. Drain and
fry in a frying-pan with a little of the oil. Season with pepper
and serve very hot.</p>
<h3>BAKED HADDOCK—I</h3>
<p class="indent">
Make a stuffing of equal parts of chopped bacon and bread-crumbs,
season with salt and pepper, anchovy essence, and add a raw egg to
bind. Stuff a cleaned haddock and sew up. Mix one tablespoonful
of flour with one of cold water, add one cupful of boiling water,
and cook until thick, stirring constantly. Add one tablespoonful of
butter and two tablespoonfuls of essence of anchovy. Pour the sauce
into a baking-pan, put the <SPAN name="page_163"><span class="page">Page
163</span></SPAN> fish on it, and bake for an hour, basting as required.</p>
<h3>BAKED HADDOCK—II</h3>
<p class="indent">
Make a stuffing of one cupful of cracker crumbs, one fourth of
a cupful of butter, and salt, minced onion, pickles, pepper, and
parsley to season. Stuff the fish, sew up, cover with strips of
salt pork, dredge with flour, and bake until brown, basting as
required. Serve with any preferred sauce.</p>
<h3>BAKED HADDOCK—III</h3>
<p class="indent">
Stuff the fish with crumbs and chopped veal, seasoning to taste
and using a raw egg to bind. Rub with beaten egg, sprinkle with
crumbs, and bake in a moderate oven, basting with melted butter
as required. Serve with Anchovy Sauce.</p>
<h3>BAKED FILLETS OF HADDOCK</h3>
<p class="indent">
Clean and fillet a fish, put into a pan with melted butter, and
season with pepper, salt, and lemon-juice. Sprinkle with minced
parsley, cover with buttered paper, and bake in the oven. Serve
with Italian Sauce.</p>
<h3>BAKED HADDOCK WITH SAUCE</h3>
<p class="indent">
Clean and cut up the fish, and remove the <SPAN name="page_164"><span class="page"></span></SPAN> bones. Cut into small pieces.
Butter a baking-dish, sprinkle with crumbs, put in a layer of the
fish, and spread with crumbs seasoned with salt, pepper, thyme and
grated onion, and mixed to a paste with raw egg. Repeat until the
dish is full, having crumbs and butter on top. Add enough milk to
moisten, and bake. For the sauce, simmer the bones and trimmings
of the fish, strain, season, and thicken with a tablespoonful each
of butter and flour cooked together and blended with a little cold
water.</p>
<h3>BAKED HADDOCK WITH OYSTER STUFFING</h3>
<p class="indent">
Remove the skin, head, and tail, and take out as many bones as
possible. Divide into two fillets. Sprinkle with salt and brush
with lemon-juice. Lay one fillet on a greased fish sheet in a
dripping-pan, and cover thickly with seasoned oysters dipped in
buttered cracker crumbs. Cover with the other fillet, brush with
egg slightly beaten, cover with buttered crumbs, and bake for fifty
minutes in a moderate oven. Serve with Hollandaise Sauce.</p>
<h3>HADDOCK RAREBIT</h3>
<p class="indent">
Cut the haddock into slices an inch thick. <SPAN name="page_165"><span class="page"></span></SPAN> Free from bone and skin. Lay in a
greased baking-dish, and season with salt and pepper. Grate sufficient
cheese to cover, and season with salt, red pepper, and mustard.
Make to a smooth paste with cream or beaten egg. Put into a hot
oven and cook until the cheese melts and browns, and the fish is
firm. Take up carefully on a platter, and pour one tablespoonful
of Sherry over each slice.</p>
<h3>BOILED HADDOCK WITH WHITE SAUCE</h3>
<p class="indent">
Boil the fish in salted and acidulated water, with a bunch of parsley
to season. Cook together two tablespoonfuls of butter and one of
flour, and add salt, pepper, and grated nutmeg to season. Add two
cupfuls of boiling water, bring to the boil, strain, add two
tablespoonfuls of butter and the juice of a lemon, pour over the
fish and serve.</p>
<h3>BOILED HADDOCK WITH EGG SAUCE</h3>
<p class="indent">
Mix finely grated bread-crumbs with half the quantity of chopped
beef suet. Season with minced parsley, shallot, thyme, pepper,
salt, and grated nutmeg. Bind with a raw egg. Stuff and sew up the
fish and boil in salted water. For the sauce, melt one tablespoonful
of butter, add two of flour, and cook <SPAN name="page_166"><span class="page"></span></SPAN> thoroughly. Add two cupfuls of
boiling water, and cook until thick, stirring constantly. Add two
chopped hard-boiled eggs, season to taste, pour over the fish,
and serve.</p>
<h3>BOILED HADDOCK WITH LOBSTER SAUCE</h3>
<p class="indent">
Boil the fish gently in salted boiling water to cover. Melt three
tablespoonfuls of butter, add two tablespoonfuls of flour, and
cook thoroughly. Add gradually two cupfuls of boiling water and
cook until thick. Season with lemon-juice and cayenne. Strain the
sauce and reheat. Add the finely-cut meat of a small boiled lobster
and the pounded coral. Pour over the fish and serve.</p>
<h3>STEWED HADDOCK</h3>
<p class="indent">
Split the fish lengthwise and cut into pieces. Boil the bones and
trimmings in water to cover, and strain. Butter a baking-dish,
put the fish into it with the flesh downward, and sprinkle each
piece with salt, cayenne, mace, and flour. Pour over it two cupfuls
of the fish liquor, cover, and simmer for twenty minutes. Add two
teaspoonfuls of anchovy essence and one cupful of Sherry. Blend
together two tablespoonfuls each of flour and butter, make smooth
with a little of the gravy, <SPAN name="page_167"><span class="page">Page
167</span></SPAN> and thicken all of it. Simmer for ten minutes and
serve with the gravy poured over the fish. Garnish with lemon and
parsley.</p>
<h3>HADDOCK AND OYSTERS</h3>
<p class="indent">
Clean and fillet a haddock. Cover the trimmings with water and add
the liquor drained from a pint of oysters. Add a slice of onion,
a pinch of powdered sweet herbs, and a slice of carrot. Simmer to
form a stock. Put a layer of sliced onion into a saucepan, and
arrange upon it the fillets of fish, and a pint of oysters; sprinkle
with salt and pepper, add the juice of a lemon, cover with sliced
onion, strain the stock over, cover and simmer until the fillets
are tender. Arrange the fillets on a hot dish with the oysters,
strain the liquid, thicken it with the yolks of four eggs, pour
over, and serve.</p>
<h3>FILLETS OF HADDOCK À LA ROYALE</h3>
<p class="indent">
Prepare the fillets and put into a basin with a marinade of oil
and lemon-juice, seasoned with pepper, salt, minced parsley and
chopped shallots. Drain, dip into batter and fry in deep fat. Serve
with any preferred sauce.</p>
<h3>HADDOCK À LA CRÈME</h3>
<p class="indent">
Boil the fish in salted and acidulated water. <SPAN name="page_168"><span class="page"></span></SPAN> Melt two tablespoonfuls of butter
and cook in it two heaping tablespoonfuls of flour. Add four cupfuls
of milk and cook until thick, stirring constantly. Season with
pepper, salt, grated onion, and minced parsley. Put the fish upon
a serving-dish, skin it carefully, and pour the sauce over it.
Put a border of mashed potatoes around the fish, rub with melted
butter and put into the oven until the potato is brown.</p>
<h3>HADDOCK CUTLETS</h3>
<p class="indent">
Prepare a sauce according to directions given in the preceding
recipe, using one fourth the quantity of milk. Mix the sauce with
cold cooked haddock, minced very fine, and cool. Shape into cutlets,
dip into egg and crumbs, and fry in deep fat.</p>
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