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HADDOCK, BAKED (another way) (Clean and scale the haddock)

Clean and scale the haddock, wipe it very dry, and fill it with a good veal forcemeat. Sew up the slit securely with strong thread, dredge a little flour and a pinch of salt over it, and put about two ounces of butter, broken, into small pieces, here and there in the dish. Bake it in a moderate oven. Mince, very finely, two large gherkins, a table-spoonful of capers, and three shallots; add half a salt-spoonful of pepper, and put these ingredients into a saucepan, with half a pint of good brown sauce. Simmer gently for five minutes, then add a tea-spoonful of the essence of anchovy, and a table-spoonful of vinegar. Lift the haddock carefully into a hot dish, garnish with parsley and sliced lemon, and send the sauce to table in a tureen. Time, from half to three-quarters of an hour to bake a moderate-sized haddock. Probable cost, 9d. and upwards. Sufficient for three or four persons.