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HADDOCK, BROILED (another way)

An easier way of broiling haddock is to partially cook it in a Dutch oven before a clear fire, and when the skin rises brush it over with egg, strew bread-crumbs, dredge flour on it, and broil it as before. When browned it is done enough. Put a small lump of butter on the dish once or twice during the operation. It is more easily kept whole when cooked in this way. Time, altogether, half an hour. Probable cost, 9d. and upwards. Sufficient for two or three persons.