No. 309. Dublin Bay Haddock, baked.
Fill the belly of the fish with stuffing (No. 127), sew it up with packthread, and truss it with its tail in its mouth; rub a quarter of a pound of butter over it, set it on a baking sheet, put it in a warmish oven and bake it three quarters of an hour; when done, dress it on a dish without a napkin, and pour a Beyrout sauce round it—(for sauce, see No. 64).
No. 310. Common Haddock, plain.
This is a very serviceable, light, wholesome fish, and may be obtained like soles or whitings, at any time of the year; to dress them plain put them in boiling water well salted, and let them simmer about twenty minutes, (or according to the size,) dress on a napkin and serve shrimp sauce in a boat.
No. 311. Haddock à la Maître d’Hôtel.
Cut the fish open at the back on each side of the bone, season it with pepper and salt, dip it in flour, and lay it on a gridiron over a moderate fire, turning it very carefully; it will take about twenty minutes to cook, dress it on a dish without a napkin; then have ready a quarter of a pound of maître d’hôtel butter (No. 69), put half of it in the back of the fish, and put the fish in the oven, put the remainder of the butter in the stewpan with six tablespoonfuls of rather thin melted butter; when quite hot pour it round the fish and serve.
No. 312. Haddock à la Walter Scott.
Put two tablespoonfuls of chopped onions, one ditto of Harvey sauce, one ditto of catsup, one ditto of sherry, and twenty ditto of melted butter into a middling-sized stewpan, place it over the fire and let it boil fifteen minutes, keeping it stirred, then have ready a good sized haddock, cut it in four pieces, put it into the stewpan with the sauce, place it over a slow fire for twenty minutes, or longer if necessary, when done, dress it on a dish without a napkin; reduce the sauce a little more if required, then add a little sugar and essence of anchovy, pour it over the fish and serve.
No. 313. Fillets of Haddock à la St. Paul.
Fillet your fish the same as a whiting, dip the fillets in flour, egg, and bread-crumb, and fry in hot lard, or oil, in a sauté-pan, dress them on a napkin, garnish with fried watercress, and serve with two ounces of anchovy butter melted, but not boiled, in a boat.