Haddock, Holland Style

Cut slices from a haddock of a sufficient thickness to strike each joint of the spinal bone; put these into a glazed vessel for twenty-four hours with some fine salt; two hours before serving lay them in a fish kettle and pour over boiling water; keep it on the side of the range at a boiling degree until thoroughly cooked; dress, and garnish around with branches of parsley, and boiled potatoes; serve separately some melted butter.