read with crumbs seasoned
with salt, pepper, thyme and grated onion, and mixed to a paste with
raw egg. Repeat until the dish is full, having crumbs and butter
on top. Add enough milk to moisten, and bake. For the sauce, simmer
the bones and trimmings of the fish, strain, season, and thicken
with a tablespoonful each of butter and flour cooked together and
blended with a little cold water.

BAKED HADDOCK WITH OYSTER STUFFING

Remove the skin, head, and tail, and take out as many bones as
possible. Divide into two fillets. Sprinkle with salt and brush
with lemon-juice. Lay one fillet on a greased fish sheet in a
dripping-pan, and cover thickly with seasoned oysters dipped in
buttered cracker crumbs. Cover with the other fillet, brush with
egg slightly beaten, cover with buttered crumbs, and bake for fifty
minutes in a moderate oven. Serve with Hollandaise Sauce.

HADDOCK RAREBIT

Cut the haddock into slices an inch thick.
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Free from bone and skin. Lay in a greased baking-dish, and season
with salt and pepper. Grate sufficient cheese to cover, and season
with salt, red pepper, and mustard. Make to a smooth paste with
cream or beaten egg. Put into a hot oven and cook until the cheese
melts and browns, and the fish is firm. Take up carefully on a
platter, and pour one tablespoonful of Sherry over each slice.

BOILED HADDOCK WITH WHITE SAUCE

Boil the fish in salted and acidulated water, with a bunch of parsley
to season. Cook together two tablespoonfuls of butter and one of
flour, and add salt, pepper, and grated nutmeg to season. Add two
cupfuls of boiling water, bring to the boil, strain, add two
tablespoonfuls of butter and the juice of a lemon, pour over the
fish and serve.

BOILED HADDOCK WITH EGG SAUCE

Mix finely grated bread-crumbs with half the quantity of chopped
beef suet. Season with minced parsley, shallot, thyme, pepper,
salt, and grated nutmeg. Bind with a raw egg. Stuff and sew up the
fish and boil in salted water. For the sauce, melt one tablespoonful
of butter, add two of flour, and cook thoroughly. Add two cupfuls of
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boiling water, and cook until thick, stirring constantly. Add two
chopped hard-boiled eggs, season to taste, pour over the fish, and
serve.

BOILED HADDOCK WITH LOBSTER SAUCE

Boil the fish gently in salted boiling water to cover. Melt three
tablespoonfuls of butter, add two tablespoonfuls of flour, and
cook thoroughly. Add gradually two cupfuls of boilin