23. Dried Haddock.—A very excellent thing for breakfast, but they never ought to be cooked whole, for one side being thinner than the other is of course dried up before the other is much more than half done, especially the larger ones; the better plan is to cut them in halves lengthwise, put them upon the gridiron over a moderate fire, keeping them frequently turned, and taking the thinnest half off first; the thickest will require about ten minutes to cook it thoroughly; when done, spread a pat of fresh butter over, and serve upon a very hot dish.
Haddocks may also be skinned and broiled in oiled paper, but of course would take rather more time in cooking.
24. Whitings.—Of all the modes of preparing and dressing whitings for breakfast I cannot but admire and prize the system pursued by the Scotch, which renders them the most light, wholesome, and delicious food that could possibly be served for breakfast: their method is, to obtain the fish as fresh as possible, clean and skin them, take out the eyes, cover the fish over with salt, immediately after which take them out and shake off the superfluous salt, pass a string through the eye-holes, and hang them up to dry in a passage or some place where there is a current of air; the next morning take them off, just roll them lightly in a little flour, broil them gently over a slow fire, and serve very hot, with a small piece of fresh butter rubbed over each, or serve quite dry if preferable.
25. Slips or Small Soles.—When cleaned, season them with a little pepper and salt, dip lightly into flour, and broil them slowly over a moderate fire about ten minutes, or according to the size; when done, place them upon a hot dish, pour two tablespoonfuls of cream over and serve immediately. They may of course be served dry, but pouring the cream over is a new and very good idea. Nothing but small white fish could be tolerated for breakfast.
26. Sprats when nicely cooked are very commendable. Dip them lightly into flour, and place them upon a gridiron over a slow fire; when about half done, turn them; when done (which would be in about five minutes from the time you put them on), serve dry in a very hot dish.
27. Meat for Breakfast,—Sheep’s Kidneys.—Procure as many as you may require for your party, about one each is generally sufficient; be sure that they are fresh, which any person can ascertain by smelling, if not able to judge by their appearance; cut them open very evenly lengthwise, down to the root, but not to separate them; then have some small iron or wooden skewers, upon which thread the kidneys quite flat, by running the skewer twice through each kidney, that is, under the white part; season them rather highly with pepper and salt, and place them upon a gridiron (the inside downwards), over a sharp fire; in three minutes turn them over, and in about six they will be sufficiently done; then take them off the skewers, place them in a very hot dish, and serve immediately. In opening them be careful to cut them in the centre, for should one half be thicker than the other, one would be dried before the other was sufficiently cooked.