Ingredients. - One haddock. Bread-crumbs. One dessertspoonful of chopped parsley. One teaspoonful of chopped herbs. Pepper and salt. Two ounces of suet. One egg. Two ounces of dripping.

Time required, about three-quarters of an hour.

To Stuff a Haddock and Bake it:

1. Take a haddock, wash it, clean it carefully in cold water, and dry it in a cloth.

2. Stand a grater on a piece of paper, and grate some bread-crumbs.

3. Take a sprig of parsley, wash it in cold water, and dry it in a cloth.

4. Put the parsley on a board and chop it up fine. There should be about a dessertspoonful.

5. Take a small sprig of thyme and marjoram, remove the stalks, and chop the herbs up fine on a board. There should be about a teaspoonful.

N. B. - The stalks will do for flavoring, but they cannot be eaten, as they are bitter.

6. Mix all the herbs together with two tablespoonfuls of the bread-crumbs.

N. B. - The remainder of the bread-crumbs will be required to roll the fish in.

7. Add pepper and salt to taste, and mix the stuffing together with two ounces of suet.

8. Stuff the belly of the fish with the stuffing, and sew it up.

9. Break an egg into a plate, and brush the fish over with it; then roll it in the bread-crumbs, covering it well all over.

10. Grease a dish or tin with a piece of dripping.

11. Lay the fish on the dish or tin, and put it into the oven, to bake for from half to three-quarters of an hour, basting it frequently with dripping.