When cooked, put
the puddings on a hot dish, pour the sauce over, and serve.
Haddock Soup. — (1) Separate the fillets from the bones of
two large Haddocks, cut them into moderate-sized pieces, dust
over with salt and pepper, and lay them in a buttered frying-
pan. Put the bones and trimmings of the fish in a saucepan
with 41b. of leg of beef cut into pieces, two or three onions,
carrots, and turnips, a few allspice, and sufficient water to
make the required quantity of soup, and boil gently at the side
of the fire until well flavoured. Chop and pound in a mortar
-jib. of lean ham with ilb. of butter, and season with moderate
quantities of powdered thyme, marjoram, parsley, and basil ;
put the mixture over the fire in a stewpan, stir it for
a few minutes, then dredge in about 2 table-spoonfuls of
Haddocks — continued.
flour, and stir until cooked. Strain the liquor from the beef
and fish-bones, add it gradually to the mixture, stir until
smooth, then boil for an hour longer ; now mix with it 1 wine-
glassful of red wine, and season to taste with salt, black pepper,
and a small quantity of cayenne. Blanch and beard a few fine
oysters✪ Haddock Soup, and mix them and their liquor in the soup. Fry the
fillets of Haddock, and when lightly browned, drain them as
free from fat as possible, put them in a soup-tureen, pour the
soup over, and serve.
(2) Cut off all the flesh from a large fresh Haddock, put
it into a mortar with 1 pint of skinned shrimps, and pound
them well ; add the crumb of a French roll and a little finely-
chopped parsley, and pour in 1 breakfast-cupful of cream.
Turn the whole into a saucepan, add one well-beaten egg, pour-
in igall. of warmed rich broth, season to taste with mace,
cayenne, salt, and pepper, place the lid on the saucepan, and
boil slowly for half-an-hour. Rub the whole through a fine
sieve into another saucepan, add a thickening of butter well
rolled in flour, boil for a few minutes, turn the whole into a
soup-tureen, and serve.
Haddock Toasts. — Skin and bone a Haddock, and cut it up in
small pieces. Cut some slices of bread, put them in a frying-
pan with butter or clarified fat, fry till of a bright golden
brown on both sides, and drain them on paper near the fire.
Put the fish in a stewpan with about 2oz. of butter, season
to taste with pepper, salt, and a few drops of anchovy essence
(or this may be omitted if objected to), and toss it about
over the fire until hot. Spread the fish on the bread, and
lean them against a fried bread crouton placed in the centre of
the dish, then rub the yolks of one or two hard-boiled eggs
through a wire sieve over them, and strew a small quantity
of chopped parsley✪ Haddock Toasts over also (see Fig. 911). Serve very hot.
Dried Haddocks are first salted and then dried,
and may he either smoked or not. The Scotch “rizzared”
Haddock is merely salted and dried in the sun, and
Sir "Walter Scott in his Waverley Novels ” alluded to
it frequently ; hut the finnan Haddock, or haddie, under-
goes also a process of smoking, which gives to it a strong
flavour that is widely appreciated.
Page 31 · 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
When cooked, put the puddings on a hot dish, pour the sauce over, and serve.
Haddock Soup. — (1) Separate the fillets from the bones of two large Haddocks, cut them into moderate-sized pieces, dust over with salt and pepper, and lay them in a buttered fryingpan. Put the bones and trimmings of the fish in a saucepan with 41b. of leg of beef cut into pieces, two or three onions, carrots, and turnips, a few allspice, and sufficient water to make the required quantity of soup, and boil gently at the side of the fire until well flavoured. Chop and pound in a mortar -jib. of lean ham with ilb. of butter, and season with moderate quantities of powdered thyme, marjoram, parsley, and basil ; put the mixture over the fire in a stewpan, stir it for a few minutes, then dredge in about 2 table-spoonfuls of
Haddocks — continued.
flour, and stir until cooked. Strain the liquor from the beef and fish-bones, add it gradually to the mixture, stir until smooth, then boil for an hour longer ; now mix with it 1 wineglassful of red wine, and season to taste with salt, black pepper, and a small quantity of cayenne. Blanch and beard a few fine oysters, and mix them and their liquor in the soup. Fry the fillets of Haddock, and when lightly browned, drain them as free from fat as possible, put them in a soup-tureen, pour the soup over, and serve.
(2) Cut off all the flesh from a large fresh Haddock, put it into a mortar with 1 pint of skinned shrimps, and pound them well ; add the crumb of a French roll and a little finelychopped parsley, and pour in 1 breakfast-cupful of cream. Turn the whole into a saucepan, add one well-beaten egg, pouring 1 gall. of warmed rich broth, season to taste with mace, cayenne, salt, and pepper, place the lid on the saucepan, and boil slowly for half-an-hour. Rub the whole through a fine sieve into another saucepan, add a thickening of butter well rolled in flour, boil for a few minutes, turn the whole into a soup-tureen, and serve.
Haddock Toasts. — Skin and bone a Haddock, and cut it up in small pieces. Cut some slices of bread, put them in a fryingpan with butter or clarified fat, fry till of a bright golden brown on both sides, and drain them on paper near the fire. Put the fish in a stewpan with about 2oz. of butter, season to taste with pepper, salt, and a few drops of anchovy essence
(or this may be omitted if objected to), and toss it about over the fire until hot. Spread the fish on the bread, and lean them against a fried bread crouton placed in the centre of the dish, then rub the yolks of one or two hard-boiled eggs through a wire sieve over them, and strew a small quantity of chopped parsley over also (see Fig. 911). Serve very hot. Dried Haddocks are first salted and then dried, and may he either smoked or not. The Scotch “rizzared” Haddock is merely salted and dried in the sun, and Sir "Walter Scott in his Waverley Novels ” alluded to it frequently ; hut the finnan Haddock, or haddie, undergoes also a process of smoking, which gives to it a strong flavour that is widely appreciated.
Records on this page
Haddock SoupHaddock Toasts