Butter a baking-dish, sprinkle with crumbs, put in a layer of the fish, and spread with crumbs seasoned with salt, pepper, thyme and grated onion, and mixed to a paste with raw egg. BAKED HADDOCK WITH SAUCE Clean and cut up the fish, and remove the bones. Sprinkle with minced parsley, cover with buttered paper, and bake in the oven. BAKED FILLETS OF HADDOCK Clean and fillet a fish, put into a pan with melted butter, and season with pepper, salt, and lemon-juice. Rub with beaten egg, sprinkle with crumbs, and bake in a moderate oven, basting with melted butter as required. BAKED HADDOCK-III Stuff the fish with crumbs and chopped veal, seasoning to taste and using a raw egg to bind.
Stuff the fish, sew up, cover with strips of salt pork, dredge with flour, and bake until brown, 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. Pour the sauce into a baking-pan, put the fish on it, and bake for an hour, basting as required. Add one tablespoonful of butter and two tablespoonfuls of essence of anchovy. Mix one tablespoonful of flour with one of cold water, add one cupful of boiling water, and cook until thick, stirring constantly. 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. Drain and fry in a frying-pan with a little of the oil. FRIED SMOKED HADDOCK Soak a haddock for four hours in olive-oil to cover. Drain, dip in batter, then in crumbs, and fry in deep fat. FRIED FILLETS OF HADDOCK-II Cut the fish into fillets and marinate in oil and vinegar with a little onion. Season with pepper and salt, dip into egg and crumbs and fry brown in deep fat. FRIED FILLETS OF HADDOCK-I Skin, clean and fillet a haddock. BROILED SMOKED HADDOCK Rub the fish with melted butter, season with pepper, and broil.
BROILED HADDOCK À LA MAÎTRE D'HÔTEL Clean and split a haddock, season with salt and pepper, dredge with flour, and broil. Drain, wipe dry, broil, and serve with melted butter. BROILED HADDOCK-II Soak the fish for an hour in a marinade of oil and vinegar. A B C D E F G H K L M N O P Q R S T U V W Y HADDOCKīROILED HADDOCK-I Clean and dry a fresh haddock, rub with vinegar, sprinkle with flour, and broil on a well greased gridiron.