Steamed Smoked Haddock.—Skin the fish and lay
it in a hot pan, add enough boiling water not quite
to cover it, cover down the pan and cook on a hot
corner of the stove for ten or fifteen minutes; then
drain, spread a little butter over it, and serve with a
dust of cayenne and a sprinkling of lemon juice, or,
if liked, Worcester sauce over it. These form
pleasant variations from the ordinary method of
skinning the fish, buttering, and broiling it over a
clear fire.