Haddock, Maitre d'Hotel

Butter, butter and more butter is what makes haddock, maitre d'hotel great.

Clean a haddock and cut it open at the back on each side of the bone, dust with salt and pepper, dip it in flour, place on a gridiron over a clear fire and cook for about twenty minutes, turning carefully. Put two ounces of maitre d'hotel butter on the back of the fish, place it in the oven to melt the butter, then put the fish on a dish, pour around two more ounces of butter mixed with six tablespoonfuls of ordinary butter melted in a saucepan over the fire and made quite hot.