Scotch way of dressing haddocks.—A haddock is quite like a different fish in London and in Edinburgh, which arises[177] chiefly from the manner in which they are treated: a haddock should never appear at table with its head and skin on. For boiling, they are all the better for lying a night in salt; of course they do not take so long to boil without the skin, and require to be well skimmed to preserve the colour. After lying in salt for a night, if you hang them up for a day or two, they are very good broiled and served with cold butter. For frying, they should be split and boned very carefully, and divided into convenient pieces, if too large to halve merely; egg and crumb them, and fry in a good deal of lard; they resemble soles when dressed in this manner. There is another very delicate mode of dressing them; you split the fish, rub it well with butter, and do it before the fire in a Dutch oven.