Dried Haddocks Boiled

Merluche fumée bouillie


Take a dried haddock and trim off the fins and tail, skin it and cut it into neat pieces about two inches square, put these into a stewpan with enough cold water to cover them well; bring it to the boil, then take up the pieces, arrange them neatly on a hot dish, and pour over them a little warm butter that is seasoned with a little white pepper, sprinkle with a little chopped parsley, and serve while hot.