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To dress Pike, Eds, mid Haddock.
thin; fry of a light brown with the herrings: lay the
herrings in a dish, and the onions round, butter and
mustard in a cup. Do them with a quick fire.
To stew Eds nith Broth. Clean eels, put them in a
saucepan with a blade or two of mace and a crust of
bread. Put just water enough to cover them close, and
let them stew softly ; when they are enough, dish them
np with the broth, and have plain melted butter and
parsley in a cup to eat with them. The broth will be
very good, and it is fit for weakly and consumptive con-
stitutions.
To dress a Pike. Gut it, and make it very clean, then
turn it round with the tail in the mouth, lay it in a little
dish, cut toasts three-corner-ways, fill the middle with
them, flour it, and stick pieces of butter all over ; then
throw a little more flour, and send it to the oven: or it
will do better in a tin oven before the fire, as you can
baste it as you will. When it is done lay it in a dish,
and have ready melted butter, with an anchovy dis-
solved in it, and a few oysters or shrimps; and if there
is any liquor in the dish it was baked in, add to it the
sauce, and put in just what you fancy. Pour the. sauce
in the dish. Garnish it with toast about the fish, and
lemon about the dish. You should have a pudding in
the belly made thus: take grated bread, two hard eggs
chopped fine, half a nutmeg grated, a little lemon-peel
cut fine, and either the roe or liver, or both, if any,
chopped fine ; and if you have none, get either a piece of
the liver of a cod, or the roe of any fish, mix them all
together with a raw egg and a good piece of butter ; roll
it up and put it into ttie fish’s belly before you bake it.
A haddock done this way eats very well.
To broil Haddocks when they are in high Season. Scale,
gnt and wash them clean ; do not rip open their bellies,
but take the guts out with the gills; dry them in a clean
cloth very well: if there be any roe or "liver, take it out,
but. put it.in again; flour them well, and have a clear
good fire. Let the gridiron be hot and clean, lay them
on, turn them two or three times for fear of stickin";
