How to Cook Fish

by Myrtle Reed

BROILED FINNAN-HADDIE—I

Brown a haddie on a greased broiler. Cover with hot water, let stand for ten minutes and drain. Spread with butter and sprinkle with pepper.

BROILED FINNAN-HADDIE—II

Cut the haddie into small squares, skin and parboil it. Wipe dry, broil on a buttered gridiron and serve with melted butter.

BROILED FINNAN-HADDIE—III

Wash the fish thoroughly, and let stand in cold water for three quarters of an hour, then cover with boiling water for five minutes, wipe dry, rub with butter and lemon-juice, and broil for fifteen minutes. Serve with melted butter or Tartar Sauce.

BROILED FINNAN-HADDIE—IV

Wash the fish and soak for half an hour in cold water, skin side up. Cover with water just below the boiling point, and let stand for fifteen minutes. Wipe dry, brush with olive-oil, and broil slowly. Serve with melted butter and lemon-juice.

BAKED FINNAN-HADDIE—I

Pour boiling water over the fish, and let it stand for ten minutes. Take it out of the water, lay it in a baking-pan, brush with butter and pepper, and bake for fifteen minutes.