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Haddock, Boiled

Wash the fish thoroughly, scrape off the scales, empty it, wipe the inside, and fasten the tail in the mouth with a skewer. Put two ounces of salt into half a gallon of water, and, when it is dissolved, put in the fish. Bring the water quickly to a boil, remove the scum carefully, then simmer gently until the eyes of the fish start and the flesh leaves the bone easily. Take it up as soon as it is sufficiently cooked, or it will be hard and tasteless. Serve it on a napkin, garnish with parsley, and send melted butter and anchovy sauce to table in a tureen. Time, according to the size--a good-sized haddock will be boiled sufficiently in about half an hour. Sufficient for four or five persons. Probable cost of haddock, from 9d. upwards.