Cassell's dictionary of cookery

Haddocks in Brown Sauce.— Take eight or nine small haddocks ; wash, dry, and empty them, and put three of them into a saucepan, with a quart of good stock, a bunch of sweet herbs, a large onion, and the thin rind of half a lemon. Cut the meat from the remaining halfdozen fish in fillets {f!ee Haddock, Fillets of), remove the skin, and put the heads, tails, and trimmings into the saucepan with the gravj'. Simmer gently for an hour and a half, then strain the gravy, season it rather highly with spices and cayenne, and brown it with a little brown roux [see Gravy, Brown, Roux for) . Put in the slices of fish, and boil them about ten minutes. "When sufficiently cooked, hit them carefully out with a slice, place them on a hot dish, and poui" the gravy over them. A little claret may be added, and it is an improvement to add also two dozen oysters, with their liquor. Time, two hours and a half. Probable cost of small haddocks suitable for this purpose, 6d. each. Sufficient for six or eight persons. Haddocks in Brown Sauce (another way). — Prepare three or four small haddocks as in the last recipe. Put a piece of butter the size of an egg into a saucepan, and, when it is melted, mix smoothly with it two table-spoonfuls of flour. Keep stirring it with a wooden spoon Until it is browned, but not burnt, and add gradually as much boiling stock or water as will nearly cover the fish. Add one salt-spoonful of salt, and half a salt- spoonful of pepper. Let it simmer gently until the sauce is smooth and thick, then put in the fillets, and let them remain until sufficiently cooked. Flavour with mushroom ketchup and a glass of claret, if hked. Lift the pieces of fish carefully out with a slice, place them on a hot dish, and pour the sauce over them. Time, one hour. Probable cost, 6d. each. Sufficient for five or six persons. Haddocks, To Keep. — Scrape and wash the fish. Empty them. Open them below the vent, so that the blood may be cleared from the backbone. Take out the eyes, and put a little salt in the bodies. Let them he a few hours, then put a long wooden skewer through the eyes, and hang them in a dry place for a day or two. They may be cooked like dried or Finnan haddocks {see Haddock, Fionan) . Time, three or four days. Haggis. — This dish, which is highly prized in Scotland, and spoken of by her national bard as the " great chieftain o' the pudding race," is made from the stomach, or pluck, of a calf, sheep, or lamb ; that of the sheep, however, is most used. It is boiled in the stomachbag, and care should be taken that no thin parts are left unrepaired in the latter, or it may burst in boiling, and the haggis be spoilt. It is seldom eaten on this side the Border, except amongst Scotchmen. When partly boiled a haggis will keep for two or three weeks, and is often sent in this state from Scotland to friends in other parts. Hearne, tlie American traveller, recommends that it should be mixed with blood instead of gravy, and roasted instead of boiled ; but when this is done, it must not be placed too near .the fire at first, or it will burst. Those who have tasted it in perfection will agree that a haggis is a most delicious morsel, even when served without pepper, salt, or any seasoning.