BAKED HADDOCK WITH OYSTER STUFFING
Remove the skin, head, and tail, and take out as many bones as
possible. Divide into two fillets. Sprinkle with salt and brush
with lemon-juice. Lay one fillet on a greased fish sheet in a
dripping-pan, and cover thickly with seasoned oysters dipped in
buttered cracker crumbs. Cover with the other fillet, brush with
egg slightly beaten, cover with buttered crumbs, and bake for fifty
minutes in a moderate oven. Serve with Hollandaise Sauce.
HADDOCK RAREBIT
Cut the haddock into slices an inch thick.
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Free from bone and skin. Lay in a greased baking-dish, and season
with salt and pepper. Grate sufficient cheese to cover, and season
with salt, red pepper, and mustard. Make to a smooth paste with
cream or beaten egg. Put into a hot oven and cook until the cheese
melts and browns, and the fish is firm. Take up carefully on a
platter, and pour one tablespoonful of Sherry over each slice.
BOILED HADDOCK WITH WHITE SAUCE
Boil the fish in salted and acidulated water, with a bunch of parsley
to season. Cook together two tablespoonfuls of butter and one of
flour, and add salt, pepper, and grated nutmeg to season. Add two
cupfuls of boiling water, bring to the boil, strain, add two
tablespoonfuls of butter and the juice of a lemon, pour over the
fish and serve.
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