How to Cook Fish

by Myrtle Reed

STEWED HADDOCK

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, and thicken all of it. Simmer for ten minutes and serve with the gravy poured over the fish. Garnish with lemon and parsley.