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Fried Fillets of Haddock

Skin and clean a haddock, cut the flesh into fillets, trimming them into pieces about six inches long, dip them into well beaten egg and then into sifted breadcrumbs. Be sure that they are well covered, plunge them into a fryingpan of boiling fat, and fry to a rich color, turning them over, in order to cook both sides. Take them out, drain, put them on a cloth spread over a dish, and serve with a sauceboatful of Dutch sauce.

Haddock, Maitre d'Hotel Clean a haddock and cut it open at the back on each side of the bone, dust with salt and pepper, dip it in flour, place on a gridiron over a clear fire and cook for about twenty minutes, turning carefully. Put two ounces of maitre d'hotel butter on the back of the fish, place it in the oven to melt the butter, then put the fish on a dish, pour around two more ounces of butter mixed with six tablespoonfuls of ordinary butter melted in a saucepan over the fire and made quite hot.