HADDOCK AU GRATIN
- 1 haddock weighing 4 lbs.
- 2 heaping tablespoonfuls (2 ozs.) butter
- Salt and pepper
- 2 lemons
- 4 ozs. (½ cup) melted butter
- ½ cupful grated Parmesan cheese
- 2 tablespoonfuls buttered bread crumbs
- 1 tablespoonful potato flour
- 1 gill (½ cup) thick cream
Boil the haddock in boiling salted water with the two ounces of butter, seasoning of salt and pepper, and the strained juice of one lemon.
When it is ready remove the skin, put the fish into a buttered gratin dish, pour over it the melted butter, and sprinkle over it a little red pepper and lemon juice.
Cover it with the cheese and the buttered bread crumbs and put in a hot oven to brown.
Mix the potato flour with the cream, make hot, and pour over the fish just before sending to table.
Garnish with a thinly sliced lemon.