1 haddock, 2 tablespoonfuls bread crumbs, 1 dessertspoonful chopped parsley, 1 teaspoonful chopped herbs, 1 egg (well beaten); 2 oz. butter or 1 tablespoonful oil; pepper and salt to taste. Wash and dry the fish well. Mix nearly all the bread crumbs with the herbs, parsley, pepper, salt, half the egg, and ½ oz. of butter. Stuff the stomach of the fish with this mixture, and sew or skewer it up. Egg and bread-crumb the fish, place it on a greased tin in the shape of an S, with the oil and pieces of butter; bake for half-an-hour, basting it frequently. Take out the cotton with which the fish was sewn before serving. Dried Haddock. Time—20 minutes. Place the dried haddock in a frying-pan and cover with cold water. Bring to the boil, then take out the haddock, place it on a dish in the oven, with bits of butter over it, for 5 minutes, and then serve. Baked Plaice and Tomatoes. Time—¾ hour. 1 plaice, 1 onion, 4 tomatoes, 2 tablespoonfuls oil, 1 lb. potatoes, pepper and salt to taste, the juice of a lemon, chopped parsley. Slice the onion and tomatoes, heat them in a tin with the oil, salt and pepper. Wash the plaice and dry it well, put it in the tin, season it, dredge it with flour, and baste it with the oil. Parboil the potatoes and put them round the plaice to get brown. When dishing up, squeeze the lemon-juice over the plaice and sprinkle with the chopped parsley. Haddocks may also be cooked in this way. Soused Herrings. Time—½ hour. 3 herrings, ½ pint vinegar, 2 bay-leaves, whole peppers, salt, and cloves to taste. Split and halve the herrings, roll and tie them up. Place them in a pie-dish, half cover with vinegar, add whole peppers, salt, cloves, and bay-leaves, and bake in a slow oven until they feel soft (about 20 minutes). Sole à la Maître d’Hôtel. Time—½ hour. 1 sole filleted, 1 oz. butter, ¾ oz. flour, juice of 1 lemon, salt and pepper to taste, 1 teaspoonful chopped parsley, ½ pint water, ½ gill cream. Put the bones and fins of the sole into a saucepan with the water, and put it on to boil. Place the fillets folded loosely on a greased tin, and sprinkle them with lemon-juice, pepper and salt. Cover with a greased paper, and cook in a moderate oven, about 6 minutes. Melt the butter in a clean saucepan, drop the flour in gradually, and mix well. Add the fish liquor and boil 10 minutes. Then add salt, pepper, cream, lemon-juice, and parsley. Arrange the fillets on a dish with the sauce poured over them. Sole au Gratin. Time—½ hour. 1 sole, ½ shalot, 4 mushrooms, 1 teaspoonful chopped parsley, juice of a lemon, 1 oz. butter, raspings (see page x.); salt and pepper to taste.