The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

highly recommend this both for its firmness and its lightness; it is usually cooked in one of the two following ways, but it may be plain boiled and served with shrimp, maître d’hôtel, Hollandaise, or any other sauces: cut four or five incisions on each side of a Dublin Bay haddock, about an inch deep, put it in a deep dish and cover it well with salt, let it remain so about twelve hours, then put it in boiling water and let it simmer thirty or forty minutes, (if the fish weighs six or seven pounds,) dish it on a napkin, garnish with parsnips plain boiled, and parsley, and serve egg sauce (No. 76) in a boat. No. 309. _Dublin Bay Haddock, baked._ Fill the belly of the fish with stuffing (No. 127), sew it up with packthread, and truss it with its tail in its mouth; rub a quarter of a pound of butter over it, set it on a baking sheet, put it in a warmish oven and bake it three quarters of an hour; when done, dress it on a dish without a napkin, and pour a Beyrout sauce round it--(for sauce, see No. 64). No. 310. _Common Haddock, plain._ This is a very serviceable, light, wholesome fish, and may be obtained like soles or whitings, at any time of the year; to dress them plain put them in boiling water well salted, and let them simmer about twenty minutes, (or according to the size,) dress on a napkin and serve shrimp sauce in a boat. No. 311. _Haddock à la Maître d’Hôtel._ Cut the fish open at the back on each side of the bone, season it with pepper and salt, dip it in flour, and lay it on a gridiron over a moderate fire, turning it very carefully; it will take about twenty minutes to cook, dress it on a dish without a napkin; then have ready a quarter of a pound of maître d’hôtel butter (No. 69), put half of it in the back of the fish, and put the fish in the oven,