Page:Mrs Beeton's Book of Household Management.djvu/389

Rh Wash and dry a fresh haddock, cut down the back, separate the flesh from the bone, and cut into nice fillets. Brush over with egg, cover lightly with breadcrumbs, and fry until golden-brown in hot fat. Garnish with fried parsley.

Ingredients.—4 slices off a medium-sized hake, 1 teaspoonful of finely-chopped parsley, 1 teaspoonful of finely-chopped onion, butter, salt and pepper, flour.

Method.—Wash and dry the fish, and place the slices side by side in a baking-dish. Dredge well with flour, season liberally with salt and pepper, spread over on the parsley and butter, and add about 1 oz. of butter in small pieces. Bake gently for ½ an hour, basting occasionally, then place the fish on a hot dish, strain the liquor over it, and serve.

Time.—About ½ an hour. Average Cost, 4d. per lb. Sufficient for 3 or 4 persons. Seasonable, April to August.

Ingredients.—2 lb. of halibut, cut in one thick slice, 1 oz. of butter or dripping, flour, salt and pepper.

Method.—Wash and dry the fish thoroughly, sprinkle it liberally with salt and pepper, and dredge well with flour. Place it in an earthenware baking-dish or pie-dish, add the butter in small pieces, and bake gently for about 1 hour. Serve on a hot dish with the liquid from the fish strained and poured round.

Time.—About 1 hour. Average Cost, 6d. to 1s. 6d. per lb. Sufficient for 4 or 5 persons. Seasonable at any time.