HADDOCK, Baked.
Ingredients.—A nice forcemeat, butter to taste, egg and bread-crumbs. Mode.—Scale and clean the fish, without cutting it open much; put in a nice delicate forcemeat, and sew up the slit. Brush it over with egg, sprinkle over bread-crumbs, and baste frequently with butter. Garnish with parsley and cut lemon, and serve with, a nice brown gravy, plain melted butter, or anchovy sauce. The egg and bread-crumbs can be omitted, and pieces of butter placed over the fish. Time.—Large haddock, ¾ hour; moderate size, ¼ hour. Seasonable from August to February. Average cost, from 9d. upwards.
Note.—Haddocks may be filleted, rubbed over with egg and bread-crumbs, and fried a nice brown; garnish with crisped parsley.