The Book of Household Management by Mrs. Beeton

to each gallon of water. _Mode_.--Scrape the fish, take out the inside, wash it thoroughly, and lay it in a kettle, with enough water to cover it and salt in the above proportion. Simmer gently from 15 to 20 minutes, or rather more, should the fish be very large. For small haddocks, fasten the tails in their mouths, and put them into boiling water. 10 to 15 minutes will cook them. Serve with plain melted butter, or anchovy sauce. _Time_.--Large haddock, 1/2 hour; small, 1/4 hour, or rather less. _Average cost_, from 9d. upwards. _Seasonable_ from August to February. WEIGHT OF THE HADDOCK.--The haddock seldom grows to any great size. In general, they do not weigh more than two or three pounds, or exceed ten or twelve inches in size. Such are esteemed very delicate eating; but they have been caught three feet long, when their flesh is coarse. DRIED HADDOCK. I.