Note.—The breast, if larded, should be covered with a piece of paper, and removed about 10 minutes before serving.
GURNET, or GURNARD.
Ingredients.—1 gurnet, 6 oz. of salt to each gallon of water. Mode.—Cleanse the fish thoroughly, and cut off the fins; have ready some boiling water, with salt in the above proportion; put the fish in, and simmer very gently for ½ hour. Parsley and butter, or anchovy sauce, should be served with it. Time.—¼ hour. Average cost.—Seldom bought. Seasonable from October to March, but in perfection in October. Sufficient.—A middling-sized one for two persons.
Note.—This fish is frequently stuffed with forcemeat, and baked.
HADDOCK, Baked.
Ingredients.—A nice forcemeat, butter to taste, egg and bread-crumbs. Mode.—Scale and clean the fish, without cutting it open much; put in a nice delicate forcemeat, and sew up the slit. Brush it over with egg, sprinkle over bread-crumbs, and baste frequently with butter. Garnish with parsley and cut lemon, and serve with, a nice brown gravy, plain melted butter, or anchovy sauce. The egg and bread-crumbs can be omitted, and pieces of butter placed over the fish. Time.—Large haddock, ¾ hour; moderate size, ¼ hour. Seasonable from August to February. Average cost, from 9d. upwards.
Note.—Haddocks may be filleted, rubbed over with egg and bread-crumbs, and fried a nice brown; garnish with crisped parsley.
HADDOCK, Boiled.
Ingredients.—Sufficient water to cover the fish; ¼ lb. of salt to each gallon of water. Mode.—Scrape the fish, take out the inside, wash it thoroughly, and lay it in a kettle, with enough water to cover it, and salt in the above proportion. Simmer gently from 15 to 20 minutes, or rather more, should the fish be very large. For small haddocks, fasten the tails in their mouths, and put them into boiling water. 10 to 15 minutes will cook them. Serve with plain melted butter, or anchovy sauce. Time.—Large haddock, ½ hour; small, ¼ hour, or rather less. Average cost, from 9d. upwards. Seasonable from August to February.