Boiled Haddock with Egg Sauce Recipe ingredients

To prepare this Boiled Haddock with Egg Sauce Recipe, first shred 2 ounces of beef suet very finely, and mix with it 4 ounces of finely grated bread crumbs, a teaspoonful of chopped parsley, a teaspoonful of thyme, and a shallot, finely minced; add a little pepper and salt, and a grate or two of nutmeg, and work all together with a raw egg. Fill the haddock with this stuffing, sew it up with strong thread, truss it in the shape of the letter S, and boil it in salt and water. When done, take it up, drain, and serve garnished with parsley. Boil 2 eggs for seven minutes. When cold, powder the yolks, and mix them with half a pint of good melted butter. Add the whites, cut up into small dice, boil up once, and serve in a tureen. Time to boil a good-sized haddock, half an hour. A haddock weighing two pounds is sufficient for three or four persons.