No. 309. _Dublin Bay Haddock, baked._

Fill the belly of the fish with stuffing (No. 127), sew it up with

packthread, and truss it with its tail in its mouth; rub a quarter of a

pound of butter over it, set it on a baking sheet, put it in a warmish

oven and bake it three quarters of an hour; when done, dress it on a

dish without a napkin, and pour a Beyrout sauce round it--(for sauce,

see No. 64).