St. Peter's Fish. 
343 
process was probably adopted by our medieval an¬ 
cestors :— 
“ Dried fish, is the most extensively used article of food; and ling 
and cod are the most desired sorts. When caught, they are split 
open and hung upon lines or exposed on the shore to the cold winds 
and the hot sun; this renders them perfectly hard, and they keep 
good for years. In this dried state it is pummelled on a stone anvil, 
with a sort of sledge hammer, formed by a round stone with a hole 
drilled through it for the handle to pass through; but, even after this 
severe ordeal, it requires Icelandic teeth and skill to eat it. Butter 
and stock-fish form the ordinary Icelandic dinner. After the pummel¬ 
ling, the fish is cut up, or torn into strips of a convenient width to go 
into the mouth. The butter is not spread on the fish, but the two are 
consumed in alternate mouthfuls.” 
The stockfish, or cod, was borne as a charge by the 
King of Denmark. 
The Haddock, as well as the dory, was dignified with 
the title of the Peter-fish, from the legend 
i . . tit Haddock. 
that money was found m its mouth by the 
saint who left the impress of his finger and thumb on the 
fish’s sides. It has been pointed out that the choice of 
this fish to perpetuate this incident was somewhat unfor¬ 
tunate, as it does not exist in the seas of the country 
where the miracle was performed. It is, moreover, a salt¬ 
water inhabitant. 
The haddock was plentiful all round the coast of 
Britain, and was valuable as an article of food, though 
not considered a delicacy. It was dressed with a sauce 
compounded of vinegar, powder of cinnamon, and ginger. 
Thomas Hey wood writes:— 
“ We’ll make the sea their graves, and themselves food 
For the sea worme call’d haddock.” 
(If Yozi know not Me, You knovj Nobody.') 
The Whiting was served with garlic, or mustard, 
vinegar, and pepper. Young whitings were Wi Llting . 
called whiting mops. Beaumont and Fletcher 
write, “ They will swim their measure like whiting mops, 
