No. 314 Fillets of Haddock à la Hollandaise.
Fillet your fish as above, and proceed as for fillets of whiting à la Hollandaise (see No. 300).
No. 315 Gurnet and Pipers.
Though this fish is not much appreciated, I must say it is deserving of more repute than it possesses in the opinion of epicures, for when fresh and well dressed it deserves to rank as one of the first of the second-class fishes; to dress it plain it is put in boiling water, and simmered twenty or thirty minutes or more, according to the size; dress it on a napkin, garnish with parsley, and serve anchovy sauce in a boat.