YS TO COOK FINNAN-HADDIE

BOILED FINNAN-HADDIE--I

Divide into convenient pieces, cover with boiling water, add a
teaspoonful of sugar, and boil for fifteen minutes. Take up on a
hot platter, remove the skin, and dot with butter.

BOILED FINNAN-HADDIE--II

Cover the fish with boiling water, boil for five minutes, drain,
cover with melted butter, and serve with plain boiled potatoes.

BROILED FINNAN-HADDIE--I

Brown a haddie on a greased broiler. Cover with hot water, let
stand for ten minutes and drain. Spread with butter and sprinkle
with pepper.

BROILED FINNAN-HADDIE--II

Cut the haddie into small squares, skin and parboil it. Wipe dry,
broil on a buttered gridiron and serve with melted butter.

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BROILED FINNAN-HADDIE--III

Wash the fish thoroughly, and let stand in cold water for three
quarters of an hour, then cover with boiling water for five minutes,
wipe dry, rub with butter and lemon-juice, and broil for fifteen
minutes. Serve with melted butter or Tartar Sauce.

BROILED FINNAN-HADDIE--IV

Wash the fish and soak for half an hour in cold water, skin side
up. Cover with water just below the boiling point, and let stand
for fifteen minutes. Wipe dry, brush with olive-oil, and broil
slowly. Serve with melted butter and lemon-juice.

BAKED FINNAN-HADDIE--I

Pour boiling water over the fish, and let it stand for ten minutes.
Take it out of the water, lay it in a baking-pan, brush with butter
and pepper, and bake for fifteen minutes.

BAKED FINNAN-HADDIE--II

Put a haddie into a frying-pan, pour over it half a cupful of milk,
and half a cupful of water. Heat slowly and let stand just below
the boiling point for half an hour. Pour off
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the liquid, spread with butter, and bake for twenty-five minutes
in a hot oven.

ESCALLOPED FINNAN-HADDIE

Prepare the fish according to directions given in the preceding
recipe. After drying, remove the skin and bones and flake with
a fork. Butter a baking-dish and put the fish into it. Pour over
it a sauce made of two tablespoonfuls each of butter and flour
cooked together and added to two cupfuls of milk. Bring to the
boil, pour over the fish, cover with crumbs, dot with butter, and
brown in the oven.

TOASTED FINNAN-HADDIE

Brush the fish with butter and sprinkle it with pepper. Broil until
cooked through, and serve with toast.

FINNAN-HADDIE A LA DELMONICO

Flake half a pound of freshened finnan-haddie, and fry in a little
butte