Clean the fish and dry it, then cut it into nice sized pieces. Boil as directed ([page 10]), then cover and keep hot. Put the flour into a basin, and add pepper, salt, and butter (melted); mix well, and make into a paste with the vinegar. Stir this into ½ pint of the liquor in which the fish has been boiled, and cook 3 minutes, stirring continually. While this sauce cools beat up an egg; then stir it carefully into the sauce, add the chopped parsley, and pour it over the fish. If preferred the egg may be boiled hard and chopped.
Baked Haddock. Time—¾ hour.
1 haddock, 2 tablespoonfuls bread crumbs, 1 dessertspoonful chopped parsley, 1 teaspoonful chopped herbs, 1 egg (well beaten); 2 oz. butter or 1 tablespoonful oil; pepper and salt to taste.
Wash and dry the fish well. Mix nearly all the bread crumbs with the herbs, parsley, pepper, salt, half the egg, and ½ oz. of butter. Stuff the stomach of the fish with this mixture, and sew or skewer it up. Egg and bread-crumb the fish, place it on a greased tin in the shape of an S, with the oil and pieces of butter; bake for half-an-hour, basting it frequently. Take out the cotton with which the fish was sewn before serving.
Dried Haddock. Time—20 minutes.
Place the dried haddock in a frying-pan and cover with cold water. Bring to the boil, then take out the haddock, place it on a dish in the oven, with bits of butter over it, for 5 minutes, and then serve.
Baked Plaice and Tomatoes. Time—¾ hour.
1 plaice, 1 onion, 4 tomatoes, 2 tablespoonfuls oil, 1 lb. potatoes, pepper and salt to taste, the juice of a lemon, chopped parsley.
Slice the onion and tomatoes, heat them in a tin with the oil, salt and pepper. Wash the plaice and dry it well, put it in the tin, season it, dredge it with flour, and baste it with the oil. Parboil the potatoes and put them round the plaice to get brown. When dishing up, squeeze the lemon-juice over the plaice and sprinkle with the chopped parsley.
Haddocks may also be cooked in this way.