Haddock, Ancient Style

Cut the fish across in sufficiently thick slices to part each joint of the spinal bone; cook them in boiling, salted water, to which has been added branches of parsley, sliced onions, and vinegar; when the fish is done, drain, and remove the bones and skin, and lay the slices on a buttered dish, cover over with veloute sauce (No. 415) containing cooked fine herbs (No. 385); besprinkle with bread-crumbs, and grated parmesan, and brown the surface nicely in the oven. Serve a veloute sauce separately having it well buttered.