How to Cook Fish

by Myrtle Reed

BAKED FINNAN-HADDIE—II

Put a haddie into a frying-pan, pour over it half a cupful of milk, and half a cupful of water. Heat slowly and let stand just below the boiling point for half an hour. Pour off the liquid, spread with butter, and bake for twenty-five minutes in a hot oven.

ESCALLOPED FINNAN-HADDIE

Prepare the fish according to directions given in the preceding recipe. After drying, remove the skin and bones and flake with a fork. Butter a baking-dish and put the fish into it. Pour over it a sauce made of two tablespoonfuls each of butter and flour cooked together and added to two cupfuls of milk. Bring to the boil, pour over the fish, cover with crumbs, dot with butter, and brown in the oven.

TOASTED FINNAN-HADDIE

Brush the fish with butter and sprinkle it with pepper. Broil until cooked through, and serve with toast.

FINNAN-HADDIE À LA DELMONICO

Flake half a pound of freshened finnan-haddie, and fry in a little butter. Add one cupful of cream beaten with the yolk of a raw egg. Thicken with a tablespoonful of flour rubbed smooth with a little of the cream. Add a hard-boiled egg chopped fine, and a teaspoonful of grated cheese. Serve on toast.

SAVORY FINNAN-HADDIE

Dip the fish in boiling water, take out all the bones and skin. Mash the meat with a tablespoonful each of butter and cream, seasoning with salt, pepper, and lemon-juice. Cook until thick and pour over slices of buttered toast.