The encyclopaedia of practical cookery

Fillets of Haddock Sautes. — (1) Season some fillets of Haddock with salt, pepper, and lemon- juice, put them in a frying-pan with a lump of butter, and fry over a slow fire. Put 3oz. of butter in a stewpan with 2 scant table-spoonfuls of flour ; stir it by the side of the fire till mixed, then pour in 1 pint of water, and continue stirring over the fire till it commences to boil ; add 1 wineglassful of vinegar and a little salt and pepper. Mix with the sauce 4oz. of butter, the beaten yolks of two eggs, and the juice of half a lemon ; stir it by the side of the fire till thick, but do not let it boil after the eggs are added. Put the fillets on a hot dish, pour the sauce over them, and serve. (2) Separate the fillets from the bones of the Haddocks, rub the fillets well with flour, then dip them in beaten egg, and cover with breadcrumbs. Pour some oil in a saute-pan, make it hot, put in the fillets, and fry. When browned, drain them, arrange on a folded napkin or an ornamental dish-paper on a hot dish, garnish with fried watercress, and serve with a sauceboatful of anchovy butter, melted, but not boiled. Fried Fillets of Haddocks. — (1) Skin and clean a Haddock, cut the flesh into fillets, trimming them into pieces about 6in. long, dip them into well-beaten egg and then into sifted breadcrumbs. Take care that they are well covered, plunge them into a frying-pan of boiling fat, and fry to a rich colour, turning them over so as to cook both sides. Take them out, drain, put them on a cloth spread over a dish, and serve with a sauceboatful of Dutch sauce. (2) Cut six fillets from a fresh Haddock, and dip them first into flour, then egg, and lastly breadcrumbs. Plunge them into a frying-pan of boiling lard or oil, and fry until done. Place them on a napkin on a dish, garnish round with watercress, and serve with a little anchovy butter melted in a boat. The skin should not be removed when the fillets are cut off. Fried Haddock. — Cut open a good-sized Haddock, brush it over with egg, cover it with a mixture of breadcrumbs, chopped parsley, chives, lemon thyme, and salt and pepper to taste. Put the fish into a frying-pan with a little butter, and fry until done and of a good brown colour. Put it on a napkin spread over a dish, and serve with sprigs of parsley for garnish. Grilled Haddock. — Clean and wash a Haddock, wipe it dry with a cloth, brush over with oil, and flour it. Put it on a warmed gridiron over a clear fire, and broil, turning over so as to cook both sides. Place it on a napkin spread over a dish, and serve with a sauceboatful of any fish sauce or melted butter. [illustration: Fig. 910. Haddock a la Maitre d'Hotel.] Haddock a la Maitre d’Hotel. — Clean a Haddock, and cut it open at the back on each side of the bone, sprinkle with salt and pepper, dip it in flour, place on a gridiron over a referred to, see under their special heads. For details respecting Culinary Processes, Utensils, Sauces, dec., Haddocks — continued. clear fire, and cook for about twenty minutes, turning carefully. put 2oz. of maitre-d'hotel butter on the back of the fish, set it in the oven to melt the butter, then place the fish on a dish, pour round 2oz. more of the butter mixed with 6 table-spoonfuls of common butter melted in a saucepan over the fire, and made quite hot. See Fig. 910.