Broiled Finnan-Haddie (Mild-Smoked, Dried Haddock)

Wash the fish thoroughly; let soak half an hour in cold water, skin side up; cover with water "just off the boil," let stand fifteen minutes, then drain carefully and wipe dry; brush over with butter or olive oil and broil over a rather dull fire about fifteen minutes. Turn onto a hot platter, dot with bits of butter, here and there, sprinkle with the juice of half a lemon and serve at once.

Finnan-Haddie, A La Delmonico

Prepare as before, then, when dry, remove skin and bones and separate into flakes. Put the flaked fish into a buttered servingdish and pour over it a thin white sauce equal in quantity to the fish; cover with buttered crumbs and bake in a hot oven long enough to brown the crumbs.