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Simple Dried Haddock Cooking Recipe

Below is the quick and easy cooking recipe for Dried Haddock.

Choose them of two or three pounds weight; take out the gills, eyes, and entrails, and remove the blood from the backbone. Wipe them dry, and put some salt into the bodies and sockets. Lay them on a board for a night, then hang them up in a dry place, and after three or four days they will be fit to eat. Skin and rub them with egg, and strew crumbs over them. Lay them before the fire, baste with butter till they are quite brown, and serve the Dried Haddock with egg sauce.—Whitings, if large, are excellent in this way. And where there is no regular supply of fish, it will be found a great convenience.

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