Is made with flounders, whitings, gudgeons, or eels. These must be quite fresh, and very nicely cleaned; for what they are boiled in, is the sauce for them.
Wash, gut, and trim your fish, cut them into handsome pieces, and put them into a stew-pan with just as much water as will cover them, with some parsley, or parsley-roots sliced, an onion minced fine, and a little pepper and salt (to this some cooks add some scraped horseradish and a bay leaf); skim it carefully when it boils; when your fish is done enough (which it will be in a few minutes), send it up in a deep dish, lined with bread sippets, and some slices of bread and butter on a plate.
Obs.—Some cooks thicken the liquor the fish has been stewing in with flour and butter, and flavour it with white wine, lemon-juice, essence of anchovy, and catchup; and boil down two or three flounders, &c. to make a fish broth to boil the other fish in, observing, that the broth cannot be good unless the fish are boiled too much.
Haddock boiled.—(No. 157.)
Wash it well, and put it on to boil, as directed in [No. 149]; a haddock of three pounds will take about ten minutes after the kettle boils.
Haddocks, salted a day or two, are eaten with egg sauce, or cut in fillets, and fried. Or, if small, very well broiled, or baked, with a pudding in their belly, and some good gravy.
Obs. A piscivorous epicure protests that “Haddock is the poorest fish that swims, and has neither the delicacy of the whiting, nor the juicyness of the cod.”[176-*]
Findhorn Haddocks.—(No. 157*.)
Let the fish be well cleaned, and laid in salt for two hours; let the water drain from them, and then wet them with the pyroligneous acid; they may be split or not: they are then to be hung in a dry situation for a day or two, or a week or two, if you please; when broiled, they have all the flavour of the Findhorn haddock, and will keep sweet for a long time.
The pyroligneous acid, applied in the same way to beef or mutton, gives the fine smoke flavour, and may be kept for a considerable length of time.