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Haddocks, to Keep

Scrape and wash the fish, empty them, open them below the vent so that the blood may be cleared from the backbone. Take out the eyes, and put a little salt in the bodies. Let them lie a few hours, then put a long wooden skewer through the eyes, and hang them in a dry place for a day or two. They may be cooked like dried or Finnan haddocks (see FINDON HADDOCKS). Time, three or four days.