savoury herbs, not forgetting parsley, a little butter and pepper;
boiling water.
_Mode_.--Cut up the haddock into square pieces, make a basin hot by
means of hot water, which pour out. Lay in the fish, with the bay-leaves
and herbs; cover with boiling water; put a plate over to keep in the
steam, and let it remain for 10 minutes. Take out the slices, put them
in a hot dish, rub over with butter and pepper, and serve.
_Time_.--10 minutes. _Seasonable_ at any time, but best in winter.
THE FINNAN HADDOCK.--This is the common haddock cured and dried,
and takes its name from the fishing-village of Findhorn, near
Aberdeen, in Scotland, where the art has long attained to
perfection. The haddocks are there hung up for a day or two in
the smoke of peat, when they are ready for cooking, and are
esteemed, by the Scotch, a great delicacy. In London, an
imitation of them is made by washing the fish over with
pyroligneous acid, and hanging it up in a dry place for a few
days.
RED HERRINGS, or YARMOUTH BLOATERS.