ed in No. 149; a haddock
of three pounds will take about ten minutes after the kettle boils.

Haddocks, salted a day or two, are eaten with egg sauce, or cut in
fillets, and fried. Or, if small, very well broiled, or baked, with a
pudding in their belly, and some good gravy.

_Obs._ A piscivorous epicure protests that "Haddock is the poorest fish
that swims, and has neither the delicacy of the whiting, nor the
juicyness of the cod."[176-*]

_Findhorn Haddocks._--(No. 157*.)

Let the fish be well cleaned, and laid in salt for two hours; let the
water drain from them, and then wet them with the pyroligneous acid;
they may be split or not: they are then to be hung in a dry situation
for a day or two, or a week or two, if you please; when broiled, they
have all the flavour of the Findhorn haddock, and will keep sweet for a
long time.

The pyroligneous acid, applied in the same way to beef or mutton, gives
the fine smoke flavour, and may be kept for a considerable length of
time.

_Scotch way of dressing haddocks._--A haddock is quite like a different
fish in London and in Edinburgh, which arises chiefly from the manner
in which they are treated: a haddock should never appear at table with
its head and skin on. For boiling, they are all the better for lying a
night in salt; of course they do not take so long to boil without the
skin, and require to be well skimmed to preserve the colour. After lying
in salt for a night, if you hang them up for a day or two, they are very
good broiled and served with cold butter. For frying, they should be
split and boned very carefully, and divided into convenient pieces, if
too large to halve merely; egg and crumb them, and fry in a good deal of
lard; they resemble soles when dressed in this manner. There is another
very delicate mode of dressing them; you split the fish, rub it well
with butter, and do it before the fire in a Dutch oven.

_To stew Cod's Skull, Sole, Carp, Trout, Perch, Eel, or Flounder._--No.
158. (See also No. 164.)

When the fish has been properly washed, lay it in a stew-pan, with half
a pint of claret or port wine, and a quart of good gravy (No. 329); a
large onion, a dozen berries of black pepper, the same of allspice, and
a few cloves, or a bit of mace: cover the fish-kettle close, and let it
stew gently for ten or twenty minutes, according to the thickness of the
fish: take the fish up, lay it on a hot dish, cover it up, and thicken
the liquor it was s