an excellent fish as food.

BAKED HADDOCKS.

263. INGREDIENTS.--A nice forcemeat (_see_ Forcemeats), butter to taste,
egg and bread crumbs.

_Mode_.--Scale and clean the fish, without cutting it open much; put in
a nice delicate forcemeat, and sew up the slit. Brush it over with egg,
sprinkle over bread crumbs, and baste frequently with butter. Garnish
with parsley and cut lemon, and serve with a nice brown gravy, plain
melted butter, or anchovy sauce. The egg and bread crumbs can be
omitted, and pieces of butter placed over the fish.

_Time_.--Large haddock, 3/4 hour; moderate size, 1/4 hour.

_Seasonable_ from August to February.

_Average cost_, from 9d. upwards.

_Note_.--Haddocks may be filleted, rubbed over with egg and bread
crumbs, and fried a nice brown; garnish with crisped parsley.

[Illustration: THE HADDOCK.]

THE HADDOCK.--This fish migrates in immense shoals, and arrives
on the Yorkshire coast about the middle of winter. It is an
inhabitant of the northern seas of Europe, but does not enter
the Baltic, and is not known in the Mediterranean. On each side
of the body, just beyond the gills, it has a dark spot, which
superstition asserts to be the impressions of the finger and
thumb of St. Peter, when taking the tribute money out of a fish
of this species.

BOILED HADDOCK.

264. INGREDIENTS.--Sufficient water to cover the fish; 1/4 lb. of salt
to each gallon of water.

_Mode_.--Scrape the fish, take out the inside, wash it thoroughly, and
lay it in a kettle, with enough water to cover it and salt in the above
proportion. Simmer gently from 15 to 20 minutes, or rather more, should
the fish be very large. For small haddocks, fasten the tails in their
mouths, and put them into boiling water. 10 to 15 minutes will cook
them. Serve with plain melted butter, or anchovy sauce.

_Time_.--Large haddock, 1/2 hour; small, 1/4 hour, or rather less.

_Average cost_, from 9d. upwards.

_Seasonable_ from August to February.

WEIGHT OF THE HADDOCK.--The haddock seldom grows to any great
size. In general, they do not weigh more than two or three
pounds, or exceed ten or twelve inches in size. Such are
esteemed very delicate eating; but they have been caught three
feet long, when their flesh is coarse.

DRIED HADDOCK.

I.

265. Dried haddock should be gradually warmed through, either before or
over a nice clear fire. Hub a little piece of butter ov