Boiled Haddock

Merluche Bouillie

Method

Trim off the fins and remove the eyes from a fresh haddock and draw the tail through the eye-holes, fastening it with a piece of string; put it in cold water with a little salt for about half an hour, then wrap the fish in a piece of buttered muslin, put it in a stewpan with a drainer with enough cold water to cover it; season with salt, one tablespoonful of French vinegar, one carrot and two onions, sliced, and a bunch of herbs stand the stewpan on the stove and let the contents come gently to the boil, then draw the pan to the side of the stove for eight or ten minutes; take the fish up and let it drain; remove the string and muslin and dish up on a dish-paper or napkin, and rub it carefully over with a piece of fresh butter; garnish it with parsley, quarters of lemon, hard-boiled yolk of egg passed through the sieve, little bunches of capers and chopped French gherkins; serve hot with egg sauce handed in a sauceboat.

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