The thorough good cook

__This is a very delicate and very luscious eating fish, for which caper sauce is suitable. It is cooked like turbot, and is almost as good. When very fresh, you may use it for fillets (see No. 23). 64. Dublin Bay Haddock, Baked. Fill the belly of the fish with stuffing, sew it up with pack-thread, and truss it Avith its tail in its mouth ; rub a quarter of a pound of butter over it, set it on a bakingsheet, put it in a warmish oven and bake it three-quarters of an hour ; when done, dress it on a dish without a napkin, and pour a sharp sauce round it. 65. Haddock Fudding. Take a haddock weighing four pounds, one quart of milk, two tablespoonfuls of flour, one of butter, one small slice of onion, two sprigs of parsley, salt, and pepper. Put the fish on in boiling water — enough to cover, and containing one tablespoonful of salt. Cook gently twenty minutes, then lift out of the water, but let it remain on the tray. Now carefully remove the top skin and the head, then turn the fish over into the dish in which it is to be served (it should be stone china), and scrape off the skin from the other side. Pick out all the small bones. You will find them the whole length of the back, and a few in the lower part of the fish, near the tail. They are in rows like pins in a paper, and if you start all right it will take but a few minutes to remove them. Then take out the backbone, starting at the head and working gently down towards the tail. Great care must be taken that the fish may keep its shape. Cover with the cream (for which a recipe is given below), and bake about ten minutes, just to brown it a little. Garnish with parsley or little puff paste cakes, or you can cover it with the whites of three eggs, beaten to a stiff froth, and then slightly browned. This is a most excellent dish ; and haddock is cheap. It would be more esteemed if it were dearer. 66. To Prepare Cream for Haddock Pudding. Put the milk, parsley, and onion on to boil, reserving half a cupful of milk to mix with the flour. When it boils, stir in the flour, which has been mixed smoothly with the milk. Cook eight minutes. Season highly with salt and pepper ; add the butter, strain on the fish, and proceed as directed. 67. Herrings with Mustard Sauce. Having gutted and wiped your herrings quite clean, melt some butter and add to it chopped parsley, shallots, green onions, pepper, and salt. Dip the herrings in this, and roll them in bread-crumbs. Then broil them and serve them with a sauce made of melted butter, flour, broth, a little vinegar, pepper, and salt. When done, put to them as much mustard as you think proper. This is a thoroughly English dish, for the reason that English mustard is the very best procurable. All foreign mustards are feeble, and have to be fortified with other condiments. 68. Flounders Water-Soiichet (or Zootje).