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Haddock, Fillets Of

Divide the flesh from the bone by running the edge of the knife along the side of the spine, and take off the skin. Dip the fillets in beaten egg, roll them in bread-crumbs, and then fry them in hot lard or dripping. When browned on both sides drain from the fat, and serve them on a hot dish. Take a table-spoonful of mushrooms, chopped small, a like quantity of finely-minced shallots, and also of chopped parsley. Put these into a stewpan with a quarter of a pint of good brown sauce. Simmer for a quarter of an hour, and serve in a tureen. Time, ten minutes to fry the fillets. Probable cost of haddocks, 6d. each and upwards. Sufficient, one moderate-sized haddock for three persons.