Broiled Dried Haddock.
Soak it in cold water for an hour before using.
Broil it slowly over a clear fire until it is quite hot, turning occasionally.
Rub some butter over it, and serve it at once.
Bloaters.
Cut the bloaters open down the back, and bone them.
Lay them one on the other with the insides together.
Broil them slowly over a clear fire, turning occasionally.
Serve very hot, with a little butter rubbed over them.
If preferred, they may be broiled unboned.