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Haddock, Fricasseed

Split a fresh haddock open, bone it, and season the inside with pepper and salt and the juice of a lemon. Put it in a fire-proof baking dish with a few lumps of butter on top of the fish, then cover with a greased paper. Bake in a moderate oven for twenty minutes, lay it on a dish; thicken the liquor that flowed from it, then stir in a table-spoonful of essence of anchovies, and pour it over the dish. Garnish with little heaps of picked shrimps and chopped hard-boiled white of egg. Probable cost, from 6d.