221. Haddock.—This is a fish which I can highly recommend, both for its firmness and lightness; it is excellent plain boiled, and served with a cream sauce or any other fish sauce. But the better plan is to cut four or five incisions upon each side of the fish, an inch deep, then put it into a deep dish, and cover well with salt, let it remain about two hours, then put the fish in boiling water, to simmer from thirty to forty minutes; if a fish of five or six pounds in weight, dish it on a napkin garnished with plain boiled parsnips and parsley, with egg sauce in a boat.