HADDOCK À LA MAÎTRE D’HÔTEL.
Have some filleted haddocks; lay the fillets one across the other on a plate that will stand the fire, with a small piece of butter on the top, and some pepper, salt, and chopped parsley. Cover with a greased paper, and bake in a moderate oven ten minutes. For sauce, melt one ounce of butter and one ounce of flour in a pan, add a cup of milk by degrees, and a little cream if you have it, and a few drops of lemon juice. Dish your fish in a hot corner-dish, with the sauce over it.