Page:Art of Cookery 1774 edition.djvu/214

176 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 the 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 the fish’s belly before you bake it. A haddock done this way eats very well.

SCALE them, gut and wash them clean, don't 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 your gridiron be hot and clean, lay them on, turn them quick if two or three times for fear of flicking; then let one side be enough, and turn the other side. When that is done, lay them in a dish, and have plain butter in a cup.

They eat finely salted a day or two before you dress them, and hung up to dry, or boiled with egg-sauce. Newcastle is a famous place for salted haddocks. They come in barrels, and keep a great while.

YOYYOU [sic] must first lay them in hot water a few minutes; take them cut and rub them well with salt, to take off the skin and black dirt, then they will look white, then put them in water, and give them a boil. Take them out and flour them well, pepper and salt them, and broil them. When they are enough, lay them in your dish, and pour melted butter and mustard into the dish. Broil them whole.

CLEAN them very well, as above, then cut them into little pretty pieces, boil them tender in milk and water, then throw them into a cullender to drain, pour them into a clean sauce-pan, season them with a little beaten mace and grated nutmeg, and a very little salt; pour to them just cream enough for sauce and a good piece of butter rolled in flour, keep shaking your sauce-pan round all the time, till it is thick enough; then dish it up, and garnish with lemon.