This fish used to be very difficult to procure fresh in London, but the
rapidity of steam conveyance by sea and land, brings it almost alive
into the London markets. I must highly recommend this both for its
firmness and its lightness; it is usually cooked in one of the two
following ways, but it may be plain boiled and served with shrimp,
maître d’hôtel, Hollandaise, or any other sauces: cut four or five
incisions on each side of a Dublin Bay haddock, about an inch deep, put
it in a deep dish and cover it well with salt, let it remain so about
twelve hours, then put it in boiling water and let it simmer thirty or
forty minutes, (if the fish weighs six or seven pounds,) dish it on a
napkin, garnish with parsnips plain boiled, and parsley, and serve egg
sauce (No. 76) in a boat.