Eels, Boiled, for Invalids.—When the skin has been drawn off the eel, and it has lain in salt water to cleanse it, it should be placed before a clear fire for ten minutes to draw out the oil. Wash again in warm water, and set to boil in a saucepan with a bunch of parsley and spoonful of salt. When tender take it out, divide into lengths, thicken a small quantity of the broth, add cream and chopped parsley, and pour over the eel.
Findon, or "Finnan," Haddocks.—The Findon haddock, so highly esteemed for its delicate flavour, may be distinguished by its odour and creamy yellow colour. The skin should be stripped off, and the fish broiled quickly over a clear fire. Rub butter over it before bringing to table.
Flounders.—Flounders may be boiled, baked, fried, or stewed. As they are apt to have a slight muddy flavour, they should lie in salt water for a while. Perhaps the nicest way of cooking them is to dip them into beaten egg, cover with raspings, and boil them in fat.
Flounders may also be done au gratin, by laying the fish (neatly trimmed) on a bed of chopped shallots and parsley, breadcrumbs and butter, covering them with the same, then adding a glass of white wine, and baking for twenty minutes. Allow at least one for each person.
Gurnet.—The head of the gurnet is large in comparison with the rest of the body. It is apt to be a dirty fish, and needs very thorough cleansing. The gills should be cut off. Perhaps the best way of cooking it is to remove the head and the inside, stuff it with a forcemeat, sew the body up and lay it in a deep tin, covering with a slice or two of salt fat. Bake for half an hour, then remove on to a hot dish, and pour maître d'hôtel butter over it.
Haddock, Broiled.—Draw and clean the haddock very thoroughly, wiping it perfectly dry. Dredge with flour, then pour a little salad oil over it. Lay on the gridiron and broil quickly. When brown and crisp it is done. Serve with anchovy sauce.
Haddock, Baked.—Empty and wash the fish, scaling it carefully; let it lie in vinegar for fifteen minutes, then dry it, dredge with flour, cover with beaten egg, then with breadcrumbs, and lay in a greased baking-dish. Pour melted butter over it, and bake about twenty minutes. The gravy which comes from the fish may be seasoned and sent to table with it. Garnish with cut lemons.
Haddock, Curried.—Choose small haddocks for this purpose. Split them open, remove bones and the head, divide into convenient-sized pieces. Dip each piece into seasoned flour and fry till crisp and brown. Prepare a curry sauce by frizzling a small onion and an apple in butter, thickening with flour, adding seasoning and a little curry powder and clear stock to make the requisite quantity. Put the fish into this sauce to heat through, then pile in the centre of a dish and pour the sauce over. Garnish with rice.
Halibut.—Being very large fish, perhaps the most satisfactory way of dealing with halibut is to cut them into steaks, viz., slices across the fish of any thickness desired. They may be either broiled or fried. When broiling, sprinkle them with seasoning, and let them lie in salad oil for a few minutes, then drain and broil quickly over a bright fire. Lay on a hot dish, squeeze lemon juice over, and sprinkle with chopped parsley.
For frying, the steaks may be either dredged with flour, or dipped in egg and breadcrumbs, then fried in a shallow depth of fat till lightly brown. Drain on blotting paper, and send shrimp or anchovy sauce to table with them.