FILETS OF HADDOCK
A medium-sized fish is bought and cut in filets. Then it is washed, dried, cut into strips, and covered for an hour with salt, pepper, minced parsley, olive oil, and a teaspoonful of anchovy sauce. At the end of that time the fish is rolled in flour, then is brushed with beaten egg, dipped in bread crumbs and rolled into little rolls tied with a thread. The rolls are then fried in deep fat. The fish is served with slices of lemon sprinkled with parsley.
Mrs. H. Moss