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Haddock, Baked

Clean the fish, scrape the scales off, and fill it with a good veal forcemeat. Sew up the opening with a little strong thread, and put the haddock into a pie-dish, with about two ounces of butter, broken into small pieces; baste frequently, and bake in a moderate oven. Serve on a hot dish with parsley and sliced lemon. It is an improvement to brush the fish over with beaten egg, and sprinkle it with bread-crumbs before baking. Send melted butter and anchovy sauce to table in a tureen. Time, a moderate-sized haddock, half an hour or more. Probable cost, 10d. or more. Sufficient for three or four persons.