BROILED FINNAN HADDIE—II
Soak in cold water half an hour, and in boiling water ten minutes. Wipe dry, marinade in oil and lemon-juice, and broil as usual.
BAKED SMOKED HADDOCK
Put the haddock into a baking-pan, cover with boiling water, drain, dot with butter, sprinkle with black pepper, and bake in a hot oven for ten minutes. Serve very hot.
BROILED SMOKED HADDOCK
Rub with butter, dredge with flour, and broil over clear coals, or under a gas flame.
FRIED SMOKED HADDOCK
Cover with olive oil and soak over night. Skim out and fry brown in the oil. Pepper well and serve at once with lemon quarters and a garnish of parsley.
HERRING BALLS
Partly boil bloaters or herrings, skin, add an equal bulk of mashed potatoes made from baked potatoes. Add a lump of butter and enough cream to soften it. Form into balls, dip in egg and crumbs, and fry in deep fat.