tj 6 The Art of Cookeryi 
it with toaft about the fifh, and lemon about the dlfli. You 
fhould have a pudding in the belly, made thus : take grated 
bread, two hard eggs chopped fine, half a nutmeg grated, a lit¬ 
tle lemon-peel cut fine, and either the roe or liver, or broth, if 
any, chopped fine ; and if you have none, get either the piece of 
the liver of a cod, or the roe of any fiih, mix them all toge¬ 
ther with a raw egg and a good piece of butter. Roll it up, 
and put it into the fifh’s belly before you bake it. A haddock 
done ibis way eats very well. 
To broil haddocks , when they are in high feafon. 
SCALE them, gut and wafli them clean, don’t rip open their 
bellies, but take the guts out with the gills; dry them in a clean 
cloth very well : if there be any roe or liver, take it out, but put 
it in again ; fiour them well, and have a clear good fire. Let 
your gtidiron be hot and clean, Jay them on, turn them quick 
two or three times for fear of flicking ; then let one fide be 
enough, and turn the other fide. When that is done, lay them 
in a diih, and have plain butter in a cup. 
They eat finely faked a day or two before you drefs them, and 
hung up to dry, or boiled with egg-fauce. Newcaftle is a fa¬ 
mous place for falted haddocks. They come in barrels, and 
keep a great while. 
To broil cod*fcunds. 
YOU mull firft lay them in hot water a few minutes; take 
them out and rub them well with fait, to take off* the (kin and 
Mack dirt, then they will look white, then put them in water, 
and give them a boil. Take them out and flour them well, 
pepper and fait them, and broil them. When they are enough, 
lay them in your diih, and pour melted butter and milliard 
into the difh. Broil them whole. 
To fricafey cod-founds. 
CLEAN them very well, as above, then cut them into little 
pretty pieces, boil them tender in milk and water, then throw 
them into a cullender to drain, pour them into a clean fauce-pan, 
feafon them with a little beaten mace and grated nutmeg, and a 
very little fait; pour to them jull cream enough for fauce and a 
good piece of butter rolled in flour, keep (baking your fauce-pan 
round all the time, till it is thick enough; then diih it up, and 
garnifh with lemon. 
To, 
4 
