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SAUCE, FISH AND (a Scotch recipe)

Take a sufficient number of fresh haddocks, clean them, and cut off the heads, tails, and fins. Boil the latter thoroughly to make stock. When done, strain it, and take the liquid part, adding a little flour mixed with cold water, butter, salt, and some chopped parsley, and pour it over the fish, which has been previously cut into pieces. Boil the whole till sufficiently cooked. The result is said to be much more savoury than if the fish are simply boiled in water.