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Haddock, Pickled

Mix a table-spoonful of salt with half a table-spoonful of pepper and a table-spoonful of finely-chopped parsley. Take four good-sized haddocks, wash and scale them, divide them into slices an inch thick, and put them at the bottom of a deep baking-dish, in layers, with the seasoning and four finely-minced onions strewn over each layer. Pour over all two pints of vinegar and one pint of water. Lay two or three bay-leaves at the top, cover the dish closely, and bake in a moderate oven. Let the haddocks get cold, then pour over them some melted lard or clarified butter. Keep the air from them, and they will remain good some time. Time, two hours to bake. Probable cost, 9d. each or upwards.