Fillet two large haddocks, make a veal stuffing, and spread over the fillets. Roll up. Sprinkle some bread-crumbs over and small bits of butter, bake in the oven for fifteen minutes, till brown; pour a brown sauce over.
MELTED BUTTER.
Place two ounces of butter and two ounces of flour in a sauce-pan and melt. Stir in two cups of boiling water, switch quickly while pouring in the water. If rich sauce is required, add one ounce more of butter, with pepper and salt. This is the foundation of a number of other sauces such as—egg, shrimp, lobster, oyster, anchovy, giving the name to the sauce according to what is added. But if it be oyster, the liquor of the oysters must be added; also a little cream and white pepper.
CRIMPED SALMON.
Let two quarts of water be boiling in a stew-pan with two ounces of salt, lay in two slices of salmon (if more salmon is required add more water), boil quickly for fifteen or twenty minutes. Try the bone in the middle, and if it leaves easily, the fish is ready. Do not leave the fish in the water, as it spoils it. To keep a nice red colour, skim the water while boiling. If it has to be kept, owing to the dinner being later, put a hot wet cloth over it and set it in a warm cupboard. Serve with shrimp or lobster sauce.
FILLET HADDOCKS À LA MAÎTRE D’HOTÊL.
Skin and fillet two haddocks, lay the fillets across each other on a dish that will stand the fire. Sprinkle some pepper and salt, place some bits of butter on the top, cover with a greased white paper, and cook in the oven for ten minutes. Serve with sauce à la maître d’hôtel.