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Haddock, Rechauffe Of

Lift the meat from the bones of a cold cooked fish in neat pieces, remove the skin, and put them into a baking-dish. Season them with a little pepper and salt, and pour over them some good melted butter, flavoured with essence of anchovy. Allow a quarter of a pint of melted butter to every pound of meat. Grate some bread-crumbs on the top, and put little bits of butter here and there. Bake in a moderate oven. Serve on a hot dish, with pickled walnuts as an accompaniment. Time to bake, about half an hour. Probable cost, 4d., exclusive of the cold fish. Sufficient for two persons.