er, just before
sending it to table.

II.

266. INGREDIENTS.--1 large thick haddock, 2 bay-leaves, 1 small bunch of
savoury herbs, not forgetting parsley, a little butter and pepper;
boiling water.

_Mode_.--Cut up the haddock into square pieces, make a basin hot by
means of hot water, which pour out. Lay in the fish, with the bay-leaves
and herbs; cover with boiling water; put a plate over to keep in the
steam, and let it remain for 10 minutes. Take out the slices, put them
in a hot dish, rub over with butter and pepper, and serve.

_Time_.--10 minutes. _Seasonable_ at any time, but best in winter.

THE FINNAN HADDOCK.--This is the common haddock cured and dried,
and takes its name from the fishing-village of Findhorn, near
Aberdeen, in Scotland, where the art has long attained to
perfection. The haddocks are there hung up for a day or two in
the smoke of peat, when they are ready for cooking, and are
esteemed, by the Scotch, a great delicacy. In London, an
imitation of them is made by washing the fish over with
pyroligneous acid, and hanging it up in a dry place for a few
days.

RED HERRINGS, or YARMOUTH BLOATERS.

267. The best way to cook these is to make incisions in the skin across
the fish, because they do not then require to be so long on the fire,
and will be far better than when cut open. The hard roe makes a nice
relish by pounding it in a mortar, with a little anchovy, and spreading
it on toast. If very dry, soak in warm water 1 hour before dressing.

THE RED HERRING.--_Red_ herrings lie twenty-four hours in the
brine, when they are taken out and hung up in a smoking-house
formed to receive them. A brushwood fire is then kindled beneath
them, and when they are sufficiently smoked and dried, they are
put into barrels for carriage.

BAKED WHITE HERRINGS.

268. INGREDIENTS.--12 herrings, 4 bay-leaves, 12 cloves, 12 allspice, 2
small blades of mace, cayenne pepper and salt to taste, sufficient
vinegar to fill up the dish.

_Mode_.--Take the herrings, cut off the heads, and gut them. Put them in
a pie-dish, heads and tails alternately, and, between each layer,
sprinkle over the above ingredients. Cover the fish with the vinegar,
and bake for 1/2 hour, but do not use it till quite cold. The herrings
may be cut down the front, the backbone taken out, and closed again.
Sprats done in this way are very delicious.

_Time_.--1/2 an hour.

_Ave