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.
[Page 132]
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.
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
[Page 133]
the liquid, spread with butter, and bake for twenty-five minutes
in a hot oven.
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