BROILED HADDOCK A LA MAITRE D'HOTEL
Clean and split a haddock, season with salt and pepper, dredge with
flour, and broil. Serve with Maitre d'Hotel Sauce.
BROILED SMOKED HADDOCK
Rub the fish with melted butter, season with pepper, and broil.
Serve very hot.
[Page 162]
FRIED FILLETS OF HADDOCK--I
Skin, clean and fillet a haddock. Season with pepper and salt, dip
into egg and crumbs and fry brown in deep fat.
FRIED FILLETS OF HADDOCK--II
Cut the fish into fillets and marinate in oil and vinegar with
a little onion. Drain, dip in batter, then in crumbs, and fry in
deep fat. Serve with Tomato Sauce.
FRIED SMOKED HADDOCK
Soak a haddock for four hours in olive-oil to cover. Drain and
fry in a frying-pan with a little of the oil. Season with pepper
and serve very hot.
BAKED HADDOCK--I
Make a stuffing of equal parts of chopped bacon and bread-crumbs,
season with salt and pepper, anchovy essence, and add a raw egg to
bind. Stuff a cleaned haddock and sew up. Mix one tablespoonful
of flour with one of cold water, add one cupful of boiling water,
and cook until thick, stirring constantly. Add one tablespoonful
of butter and two tablespoonfuls of essence of anchovy. Pour the
sauce into a baking-pan, put the fish on it, and bake for an hour,
[Page 163]
basting as required.
Pages:
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132