Part 31 (1/2)

263. INGREDIENTS.--A nice forcemeat (_see_ Forcemeats), b.u.t.ter 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 b.u.t.ter. Garnish with parsley and cut lemon, and serve with a nice brown gravy, plain melted b.u.t.ter, or anchovy sauce. The egg and bread crumbs can be omitted, and pieces of b.u.t.ter 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.

[Ill.u.s.tration: THE HADDOCK.]

THE HADDOCK.--This fish migrates in immense shoals, and arrives on the Yorks.h.i.+re 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 superst.i.tion a.s.serts 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_.--Sc.r.a.pe 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 b.u.t.ter, 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 coa.r.s.e.

DRIED HADDOCK.

I.

265. Dried haddock should be gradually warmed through, either before or over a nice clear fire. Hub a little piece of b.u.t.ter over, 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 b.u.t.ter 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 b.u.t.ter 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 fis.h.i.+ng-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 was.h.i.+ng 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.