(3) Curl the fish round, after it has been well cleaned and
wiped dry, fasten its tail in its mouth, and put it over the
fire in a fish-kettle, with cold water sufficient to cover it ;
throw in 1 dessert-spoonful of salt and 1 table-spoonful of
vinegar, and allow about three minutes’ boiling to each pound
of fish. Serve hot, with oyster or shrimp sauce.
(4) Clean a Dublin Bay Haddock, and make three or four
transverse incisions in the sides about lin. in depth. Put
the fish in a deep dish, cover it with salt, and leavo
for twelve hours or so. Have ready a saucepan of boiling
water, plunge the fish in this, and simmer on the side of
the fire for about thirty minutes. When done, put the fish
on a napkin folded and spread on a dish, and garnish with
plain boiled parsnips and parsley. Serve with egg sauce in
a tureen.
Boiled Haddocks with Crab Sauce. — Put the heads, fins,
and skins of four Haddocks in a saucepan over the fire
with igall. of water, together with a bit of veal, three
peeled onions, a small bunch of parsley, a little black
pepper, cayenne, and salt, the thinly-pared rind of half a
lemon, 1 table -spoonful of ketchup, the strained juice of a
lemon, and J pint of white wine, and boil gently for an
hour. Make some forcemeat with the meat of a small
boiled Haddock minced, and mixed with some chopped
parsley, sifted breadcrumbs, grated nutmeg, a little pepper
and salt, and the beaten whites of two eggs. Boll this
forcemeat into balls, and fry them a light brown in boiling
lard. Strain the liquor, and put it back over the fire ; add
2oz. of butter✪ Boiled Haddocks with Crab Sauce, with flour kneaded in it, stir till it boils,
and boil for ten minutes ; draw it to the side of the fire,
and stir in three well -beaten eggs mixed with £ pint of
cream. Add and stir in the meat of a crab chopped fine
and the forcemeat balls, and let the sauce get very hot, but
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
732
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Haddocks — continued.
do not let it boil. Have the other three Haddocks boiled
and just ready to dish, take them up, lay in a deep dish,
pour the hot sauce over, and serve immediately.
Boiled Haddock masked with Jelly. — Clean a Haddock,
wash it carefully, and tie its tail in its mouth. Put 1 pint
of water and ^ pint of vinegar in a saucepan, and boil
with five or six slices of onion, 1 teaspoonful of mixed spice,
and bay-leaf, pepper, and salt to taste✪ Boiled Haddock masked with Jelly When it has been
boiling for a short time, put it on one side, and let it get
quite cold. Put in the fish, boil it up, and then remove
the pan to the side of the fire, and simmer gently for a few
minutes. Take out the fish, let it cool a little, and then
brush it over with clear aspic jelly, repeating the operation
as soon as one coating has set. Place it on a dish, and
serve with a garnish of parsley.
Page 27 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(3) Curl the fish round, after it has been well cleaned and wiped dry, fasten its tail in its mouth, and put it over the fire in a fish-kettle, with cold water sufficient to cover it ; throw in 1 dessert-spoonful of salt and 1 table-spoonful of vinegar, and allow about three minutes’ boiling to each pound of fish. Serve hot, with oyster or shrimp sauce.
(4) Clean a Dublin Bay Haddock, and make three or four transverse incisions in the sides about lin. in depth. Put the fish in a deep dish, cover it with salt, and leave for twelve hours or so. Have ready a saucepan of boiling water, plunge the fish in this, and simmer on the side of the fire for about thirty minutes. When done, put the fish on a napkin folded and spread on a dish, and garnish with plain boiled parsnips and parsley. Serve with egg sauce in a tureen.
Boiled Haddocks with Crab Sauce. — Put the heads, fins, and skins of four Haddocks in a saucepan over the fire with igall. of water, together with a bit of veal, three peeled onions, a small bunch of parsley, a little black pepper, cayenne, and salt, the thinly-pared rind of half a lemon, 1 table -spoonful of ketchup, the strained juice of a lemon, and J pint of white wine, and boil gently for an hour. Make some forcemeat with the meat of a small boiled Haddock minced, and mixed with some chopped parsley, sifted breadcrumbs, grated nutmeg, a little pepper and salt, and the beaten whites of two eggs. Boll this
forcemeat into balls, and fry them a light brown in boiling
lard. Strain the liquor, and put it back over the fire ; add 2oz. of butter, with flour kneaded in it, stir till it boils,
and boil for ten minutes ; draw it to the side of the fire,
and stir in three well -beaten eggs mixed with £ pint of cream. Add and stir in the meat of a crab chopped fine and the forcemeat balls, and let the sauce get very hot, but
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
Haddocks — continued.
do not let it boil. Have the other three Haddocks boiled and just ready to dish, take them up, lay in a deep dish, pour the hot sauce over, and serve immediately.
Boiled Haddock masked with Jelly. — Clean a Haddock, wash it carefully, and tie its tail in its mouth. Put 1 pint of water and ^ pint of vinegar in a saucepan, and boil with five or six slices of onion, 1 teaspoonful of mixed spice, and bay-leaf, pepper, and salt to taste When it has been boiling for a short time, put it on one side, and let it get quite cold. Put in the fish, boil it up, and then remove the pan to the side of the fire, and simmer gently for a few minutes. Take out the fish, let it cool a little, and then brush it over with clear aspic jelly, repeating the operation as soon as one coating has set. Place it on a dish, and serve with a garnish of parsley.
Records on this page
Boiled Haddocks with Crab SauceBoiled Haddock masked with Jelly