The book of plain cooking

Soak the fish in salt and water for some hours before cooking. Then rub it with lemon, and place in hot water. Gradually boil, removing all scum as it arises. Let the fish simmer very gently, and never let it boil until cooked. This you can test by the flesh readily leaving the bone. Drain well and serve on a napkin, garnished with lemon and parsley. Lobster or shrimp sauce should accompany this dish. 42. Boiled Fresh Haddock Put the fish in cold water with a little salt, and a few drops of vinegar or a slice of lemon. When it boils, continue to simmer gently for fifteen minutes or more, according to the size of the fish. Should the haddocks be small, place the tail in the mouth; put in boiling water ; simmer for about twenty minutes. Parsley butter, or egg sauces should be served with this fish. 43. Filleted Haddock Cut each fillet in halves, and roll. Should it be a very large haddock, cut each fillet into four. Dust lightly with flour, roll in egg and bread-crumb, and fry in boiling fat a golden colour. Serve on a dish-paper, garnished with lemon and parsley. 44. To Bake Fresh Haddock Thoroughly cleanse, scale, and dry the fish, taking out the eyes. Make some forcemeat as for veal or poultry, and fill the fish with it. Sew up the opening, and pass the trussingneedle through the tail, centre, and eyes of the fish. Superadd plenty of dripping or butter, baste frequently, cook in a brisk oven from thirty to forty-five minutes, and serve on a very hot dish. Either brown gravy or white sauce can be served with this dish. Codling may be dressed in the same fashion, 45. Dried Haddock and Poached Eggs A pleasant breakfast dish is made by serving poached eggs on a dried haddock. Should you have a little stale milk you will find its addition to the water in which you boil the fish greatly improves the flavour. When the haddock is nearly cooked, take it out of the water (or milk and water), and place it on a well-heated dish while you poach the eggs, which place on the top of the haddock. Grilled bacon is a pleasant addition ; but do not serve on the same dish. 46. Boiled Mackerel Mackerel do not need to cook long, for they are very delicately - skinned, and liable to crack. Place them in a fish-kettle with water enough to cover them, a little salt and vinegar. When the bone loosens from the skin, the fish is cooked. Serve on a napkin, placing heads and tails alternately, garnishing with parsley. Parsley butter or gooseberry sauce usually accompanies this dish. ■ i 47i Soused Mackerel Be sure the fish are thoroughly well cleaned, then place them in a pie-dish with vinegar and water, mixed spice, a bay leaf, pepper, and a little salt, and cook gently until done. Some people like slices of onion added ; but that is, of course, a matter of taste. Let the mackerel cool in the liquor in which they were cooked, then take out and serve cold. Remove the heads before placing the fish in the pie-dish. 48. Grilled Mackerel Split the fish down the back, and put inside a little chopped parsley, butter, pepper, and salt. Close up and place on the grid, which should be previously well rubbed with butter ; or the fish can be placed flat on the grill, in which case, add the parsley at the last minute. 49. Boiled Skate