Method.—Wash, clean, and scale the fish. Make the forcemeat as directed, put it inside the haddock, and sew up the opening. Truss in the shape of the letter S. by means of a string securely fastened to the head of the fish, the trussing needle being passed through the body of the fish while held in the required shape, and the string afterwards secured to the tail. Brush over with egg, cover lightly with brown breadcrumbs, and bake in a moderate oven from 30 to 40 minutes, basting occasionally with hot fat. Serve with anchovy or melted butter sauce.
Time.—To prepare and cook, from 1 to 1¼ hours. Average Cost, from 1s. 2d. to 1s. 6d. Sufficient for 4 persons. Seasonable from August to February.
502.—HADDOCK, BOILED. (Fr.—Eglefin bouilli.)
Ingredients.—1 large fresh haddock, salt.
Method.—Clean and wash the fish, cover it with warm water, add salt to taste, bring to the boil, and cook gently from 20 to 30 minutes. Serve with anchovy, parsley, or melted butter sauce.
Time.—From 20 to 30 minutes. Average Cost, large haddocks, 8d. to 1s. Sufficient for 3 or 4 persons. Seasonable from August to February.
503.—HADDOCK, DRIED, AND TOMATOES. (Fr.—Merluche fumé aux Tomates.)
Ingredients.—1 small dried haddock, 1 oz. of butter, 2 or 3 small tomatoes, 1 teaspoonful of finely-chopped onion, ½ a teaspoonful of finely-chopped parsley, salt and pepper, boiled rice.
Method.—Lay the haddock in a tin with a little water, and bake it for 10 minutes, then take away the skin and bones, and separate the fish into large flakes. Melt the butter in a stewpan, fry the onion slightly, add the tomatoes sliced, and cook until soft. Now put in the fish and parsley, season to taste, and stir gently by the side of the fire until the fish is thoroughly hot. Arrange the boiled rice in a circle on a hot dish, and serve the fish in the centre of it.
Time.—25 to 30 minutes. Average Cost, 6d. Sufficient for 3 persons. Seasonable at any time.
504.—HADDOCKS, DRIED. (Fr.—Merluche fumé.)
Dried haddocks are best cooked either in the oven or on the top of the stove in a tin surrounded by a little water to create steam, which prevents the surface of the fish becoming hardened. Medium-sized ones should be cooked whole, and before sending to table an incision should be made from head to tail, and the backbone removed. The fish should be plentifully spread with butter, sprinkled with pepper, and served as hot as possible.