BROILED HADDOCK--II

Soak the fish for an hour in a marinade of oil and vinegar. Drain,
wipe dry, broil, and serve with melted butter.

BROILED HADDOCK A LA MAITRE D'HOTEL

Clean and split a haddock, season with salt and pepper, dredge with
flour, and broil. Serve with Maitre d'Hotel Sauce.

BROILED SMOKED HADDOCK

Rub the fish with melted butter, season with pepper, and broil.
Serve very hot.

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FRIED FILLETS OF HADDOCK--I

Skin, clean and fillet a haddock. Season with pepper and salt, dip
into egg and crumbs and fry brown in deep fat.

FRIED FILLETS OF HADDOCK--II

Cut the fish into fillets and marinate in oil and vinegar with
a little onion. Drain, dip in batter, then in crumbs, and fry in
deep fat. Serve with Tomato Sauce.

FRIED SMOKED HADDOCK

Soak a haddock for four hours in olive-oil to cover. Drain and
fry in a frying-pan with a little of the oil. Season with pepper
and serve very hot.

BAKED HADDOCK--I

Make a stuffing of equal parts of chopped bacon and bread-crumbs,
season with salt and pepper, anchovy essence, and add a raw egg to
bind. Stuff a cleaned haddock and sew up. Mix one tablespoonful
of flour with one of cold water, add one cupful of boiling water,
and cook until thick, stirring constantly. Add one tablespoonful
of butter and two tablespoonfuls of essence of anchovy. Pour the
sauce into a baking-pan, put the fish on it, and bake for an hour,
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basting as required.

BAKED HADDOCK--II

Make a stuffing of one cupful of cracker crumbs, one fourth of
a cupful of butter, and salt, minced onion, pickles, pepper, and
parsley to season. Stuff the fish, sew up, cover with strips of
salt pork, dredge with flour, and bake until brown, basting as
required. Serve with any preferred sauce.

BAKED HADDOCK--III

Stuff the fish with crumbs and chopped veal, seasoning to taste
and using a raw egg to bind. Rub with beaten egg, sprinkle with
crumbs, and bake in a moderate oven, basting with melted butter
as required. Serve with Anchovy Sauce.

BAKED FILLETS OF HADDOCK

Clean and fillet a fish, put into a pan with melted butter, and
season with pepper, salt, and lemon-juice. Sprinkle with minced
parsley, cover with buttered paper, and bake in the oven. Serve
with Italian Sauce.

BAKED HADDOCK WITH SAUCE

Clean and cut up the fish, and remove the
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bones. Cut into small pieces. Butter a baking-dish, sprinkle with
crumbs, put in a layer of the fish, and sp