Finnan Haddie, "boiled" Recipe ingredients

To prepare this Finnan Haddie, "boiled" Recipe, first select a thick fish. Take half of it. Put flesh side down in a saucepan, cover with cold water, and set to cook on the back of the range. In about half an hour draw to a hotter part of the range, and gradually heat the water to the simmering-point. Let simmer from five to ten minutes, then drain the fish carefully. Serve on a hot platter. Pass at the same time hot, boiled potatoes and egg sauce.

FINNAN HADDIE, DELMONICO STYLE

Prepare the fish as above, then separate the flesh into flakes, discarding skin and bones. For each cup of fish prepare a cup of cream sauce; i.e., melt two tablespoonfuls of butter, cook in it two level tablespoonfuls of flour, one-fourth a teaspoonful, each, of salt and pepper, and gradually add one cup of milk. Reheat the fish in the sauce. To serve au gratin, put the fish and sauce into a buttered au gratin dish, in alternate layers, having the last layer of sauce. Cover with cracker crumbs (one-third a cup to three tablespoonfuls of butter) mixed with melted butter, and set into a hot oven, to brown the crumbs.