Place your haddock in a baking-tin and cover it with half milk and half water. If there is no milk use only water. Put a plate or dish over the top and put in the oven until it is done. Do not boil it over the fire, as you lose half the flavour. SCOTCH DRIED HADDOCK Hold the haddock in front of the fire till it is warm, then remove the skin at the back, beginning at the tail. Put it into a grill and let it cook in front of the fire for five or six minutes. Put butter and pepper; serve very hot. FRIED PLAICE OR SOLE Have the plaice filleted. Wash and dry it, then brush it over with raw eggs and place it in bread-crumbs. Have your frying fat boiling and put the plaice in to cook for five minutes. Take out and put on kitchen paper to drain the fat off. Serve on hot dish, with fish paper under, and decorate with parsley. FILLETS OF SOLES WITH WHITE WINE SAUCE Boil the fillets of soles till done, then make the white sauce. Add a sherry glass of wine, then put the fillets into the sauce. Allow them to simmer two or three minutes, then add the yolk of an egg to the sauce and serve. HOW TO GRILL ANY FISH FOR BREAKFAST Split them open. Wash and dry any fish, such as herrings, mackerel, fresh haddock; kippers are also done this way. Place in the grill and do in front of the fire; put butter and pepper on to taste. They will take about ten minutes. HOW TO BOIL FISH Rub the skin of the fish with lemon and put salt in water. Wash the fish first and place it in the fish-kettle with enough water to well cover it. Let it come up to the boil and afterwards let it gently simmer until cooked. FRIED BACON Margaret’s mother believed there was only one very nice way to cook bacon. It was like this: Slice the bacon very, very thin, and cut off the rind. Put the slices in a hot frying-pan for about three minutes. When both sides are cooked, lay it on a hot dish. GRILLED CHOPS Rub the grill with some of the fat, so that the chops will not stick. Lay in the chops and put over a clear, red fire without flame, and toast one side first and then the other; do this till they are brown. Lay on a hot dish, and dust both sides with salt and a tiny bit of pepper. Put bits of lemon and parsley round, and send to the table very hot. FRIED CHOPS If the fire is not clear, so that you cannot grill the chops, you must fry them. Take a frying-pan and make it very hot indeed; then lay in the chops and cook one side very quickly, and then the other, and after that let them cook more slowly. When they are done--you can tell by picking open a little place in one with a fork and looking in the inside--put them on a dish as before, with pepper and salt. If they are at all greasy, put on kitchen paper in the oven first, to drain, leaving the door of the oven open. Be careful not to let them get cold. LIVER AND BACON