Evening Republican, Volume 14, Number 195, Rensselaer, Jasper County, 17 August 1910 — Dried Haddock. [ARTICLE]

Dried Haddock.

Remove the skin and bones froffi a cooked haddock and chop the flesh in rather large pieces. Melt one ounce of butter in a frying pan, slice into it one small onion, and fry a golden brown. Cut one-half pound of tomatoes in slices, add to the onion, had cook all together for 20 minutes. Add last of all the fish and a good sprinkling of pepper. Stir over the fire for a few minutes. IJave ready one-quarter pound of rice, which has been boiled for a quarter of an hour; arrange a wall of it on a dish, pile the haddock inside, and place the tomatoes on the top. Garnish with finely chopped parsley sprinkled over the tomatoes, and serve.