Add two
teaspoonfuls of anchovy essence and one cupful of Sherry. Blend
together two tablespoonfuls each of flour and butter, make smooth
with a little of the gravy, and thicken all of it. Simmer for ten
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minutes and serve with the gravy poured over the fish. Garnish with
lemon and parsley.
HADDOCK AND OYSTERS
Clean and fillet a haddock. Cover the trimmings with water and add
the liquor drained from a pint of oysters. Add a slice of onion,
a pinch of powdered sweet herbs, and a slice of carrot. Simmer to
form a stock. Put a layer of sliced onion into a saucepan, and
arrange upon it the fillets of fish, and a pint of oysters; sprinkle
with salt and pepper, add the juice of a lemon, cover with sliced
onion, strain the stock over, cover and simmer until the fillets
are tender. Arrange the fillets on a hot dish with the oysters,
strain the liquid, thicken it with the yolks of four eggs, pour
over, and serve.
FILLETS OF HADDOCK A LA ROYALE
Prepare the fillets and put into a basin with a marinade of oil
and lemon-juice, seasoned with pepper, salt, minced parsley and
chopped shallots. Drain, dip into batter and fry in deep fat. Serve
with any preferred sauce.
HADDOCK A LA CREME
Boil the fish in salted and acidulated water.
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