The encyclopaedia of practical cookery

Haddock a la Sir Walter Scott. — This receipt is given by Soyer as the mode in which he prepared a dish of Scotch fish for a banquet given in honour of the great Scotch author. Clean a large Haddock, and cut it into four equal-sized pieces. Put 2 table-spoonfuls of finely- chopped onions into a saucepan with 1 table-spoonful each of ketchup, Harvey sauce, and sherry, and 1 breakfast-cupful of liquefied butter. Set the pan on the fire, and boil for fifteen minutes, stirring well without ceasing ; then drop in the pieces of Haddock, and cook them for about twenty minutes. When these are done, take them out, and arrange on a dish ; reduce the sauce a little, adding a little sugar and essence of anchovy, and pour it over the fish. Haddock Creams served with Mushrooms and Oysters. — Remove the skin and bones from a fresh Haddock, cut the flesh into small pieces, put it in a mortar, pound, and pass it through a fine hair sieve. Put i table-spoonful of butter in a saucepan with 1 table-spoonful of flour, and stir it over the fire till well mixed ; then stir in gradually 1 teacupful of milk. When the thickened milk boils, mix it with the fish, add 1 breakfast-cupful of thick cream, and season with salt, pepper, and a very small quantity of cayenne. Butter some dariole-moulds, fill them with the Cream, and tie pieces of paper over the top. Stand the moulds in a saucepan with boiling water to three-parts their height, and simmer gently for ten minutes. Boil the bones of the Haddock with about 1 breakfast-cupful of water to extract their flavour. Put 2 table-spoonfuls of flour and 1 table-spoonful of butter into a saucepan, stir it till mixed, then add 1 teacupful of the strained liquor of the bones, the liquor of six oysters, I teacupful of liquor from tinned mushrooms, and a few drops of anchovy sauce. Stir the mixture over the fire till boiling ; then move it to the side, season with salt, pepper, and cayenne, and stir in the beaten yolks of two eggs. • Warm separately a few tinned mushrooms and half-a-dozen oysters. Turn the Creams out of the moulds on to a hot dish, put the oysters and mushrooms in the centre, pour the sauce round, and serve. Haddock Pudding's.- — Skin and bone two moderate-sized Haddocks, put the flesh in a mortar, pound until smooth, then pass it through a fine sieve. Grate an equal quantity of stale bread, pour as much boiling- milk over as it will absorb, let it soak, then mix with the Haddock, and add a small quantity of finely-chopped parsley ; pass the mixture through the sieve again, season to taste with salt and pepper, and moisten with three well-beaten eggs. Divide the mass into moderate-sized quantities, which mould into rolls with floured hands ; put them into a saucepan of boiling salted water, and boil for a-quarter-of-an-hour. To make the sauce, the trimmings and bones of the Haddocks should be put into a stewpan with a bunch of parsley, lj pints of water, an onion, a small piece of toasted bread, and a seasoning of salt and pepper. Boil the water until well flavoured, then strain it into a clean stewpan, thicken it with flour and butter, and flavour with a few drops of mushroom ketchup and Worcestershire sauce, and a small pinch of cayenne pepper. As the sauce will take some time longer to prepare than the fish puddings, it should be made before the puddings are put in to boil.