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.
[Illustration: THE HADDOCK.]
THE HADDOCK.—This fish migrates in immense shoals, and arrives on the Yorkshire coast about the middle of winter. It is an inhabitant of the northern seas of Europe, but does not enter the Baltic, and is not known in the Mediterranean. On each side of the body, just beyond the gills, it has a dark spot, which superstition asserts to be the impressions of the finger and thumb of St. Peter, when taking the tribute money out of a fish of this species.
BOILED HADDOCK.
264. INGREDIENTS.—Sufficient water to cover the fish; 1/4 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, 1/2 hour; small, 1/4 hour, or rather less.
Average cost, from 9d. upwards.