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Haddock, Yorkshire Mode of Dressing

Take a perfectly fresh haddock, empty and wash it, rub it with a little salt, both inside and out, and hang it in an airy, cool situation for two days. Put it in a saucepan of boiling water, and simmer it gently for ten minutes. Take it up, drain it, remove the head and the skin, dip it in beaten egg, or a little thin flour and water, and strew over it some rather highly-seasoned bread-crumbs. Pour a table-spoonful of clarified butter over the fish, and put it in a Dutch oven before the fire until it is nicely browned. Boil an egg six minutes; pound the yolk, and mix it with a quarter of a pint of good melted butter. Chop the white into small dice, stir them into the sauce, and serve in a tureen. Time, a quarter of an hour to toast. Sufficient for two persons. Probable cost, 9d. or more.