A fine Finnan haddock should be rubbed with butter, and plain broiled before the fire for ten minutes, or more if rather large, keeping it of a yellowish colour, and turning it occasionally. If very salt, steep it in water for one hour; beat the thick side down, and broil gently.

Another Way

—Cut a middling-sized haddock in six pieces, which wash in cold water, take them out, and place them either in a bason or pan, then pour over about a quart of boiling water, covering your bason or pan over, so that no steam can escape; after your haddock has steamed ten minutes, take it out, place on a dish, rub over with butter, sprinkle a little pepper over, and serve.

Sprats and pickled herrings can also be done this way, as likewise smoked salmon; you may vary the flavour of this simple dish, by adding either a little chives, thyme, winter savory, bayleaf, parsley, eschalots, or onions.