to each gallon of water.
_Mode_.--Scrape the fish, take out the inside, wash it thoroughly, and
lay it in a kettle, with enough water to cover it and salt in the above
proportion. Simmer gently from 15 to 20 minutes, or rather more, should
the fish be very large. For small haddocks, fasten the tails in their
mouths, and put them into boiling water. 10 to 15 minutes will cook
them. Serve with plain melted butter, or anchovy sauce.
_Time_.--Large haddock, 1/2 hour; small, 1/4 hour, or rather less.
_Average cost_, from 9d. upwards.
_Seasonable_ from August to February.
WEIGHT OF THE HADDOCK.--The haddock seldom grows to any great
size. In general, they do not weigh more than two or three
pounds, or exceed ten or twelve inches in size. Such are
esteemed very delicate eating; but they have been caught three
feet long, when their flesh is coarse.
DRIED HADDOCK.
I.