Place your haddock in a baking-tin and cover it with half milk and half water. If there is no milk use only water. Put a plate or dish over the top and put in the oven until it is done. Do not boil it over the fire, as you lose half the flavour.
SCOTCH DRIED HADDOCK
Hold the haddock in front of the fire till it is warm, then remove the skin at the back, beginning at the tail. Put it into a grill and let it cook in front of the fire for five or six minutes. Put butter and pepper; serve very hot.
FRIED PLAICE OR SOLE
Have the plaice filleted. Wash and dry it, then brush it over with raw eggs and place it in bread-crumbs. Have your frying fat boiling and put the plaice in to cook for five minutes. Take out and put on kitchen paper to drain the fat off. Serve on hot dish, with fish paper under, and decorate with parsley.
FILLETS OF SOLES WITH WHITE WINE SAUCE
Boil the fillets of soles till done, then make the white sauce. Add a sherry glass of wine, then put the fillets into the sauce. Allow them to simmer two or three minutes, then add the yolk of an egg to the sauce and serve.
HOW TO GRILL ANY FISH FOR BREAKFAST
Split them open. Wash and dry any fish, such as herrings, mackerel, fresh haddock; kippers are also done this way. Place in the grill and do in front of the fire; put butter and pepper on to taste. They will take about ten minutes.