To Smoke Finnan or Aberdeen Haddock

Clean the haddock thoroughly and split them, take off the heads, put some salt on them, and let them lie two hours, or all night, if they are required to keep more than a week; then, having hung them two or three hours in the open air to dry, smoke them in a chimney over peat or hardwood sawdust.

When there is not a chimney suitable for the purpose they may be done in an old cask open a