Baked Smoked Haddock. — Put the Haddock into a pan, pour
some boiling water over, take it out, put it in another pan,
mask with a little butter, pepper✪ Baked Smoked Haddock well, and bake in a hot
oven for eight or ten minutes. It must be served quite hot.
Boiled Dried Haddock.— (1) Take off the skin of a dried
Haddock by holding it in front of the fire to warm, and then
cut the fish lengthwise in halves, or it may be cut two or
three times across. Put it into a saucepan with a little butter
and 1 teacupful of water✪ Boiled Dried Haddock, cover over the pan, place it on the
fire, and cook for a few minutes only, for it is quickly done.
Take it out of the water, drain, lay it on a dish, and serve.
(2) Put a dried Haddock into a flat saucepan with 1 pint
of boiling water, and cover over with a plate. Let it remain
at the side of the fire where it will not simmer for twenty
or thirty minutes. Take it out, hold it in front of the fire
for a few minutes, rub over with butter, and serve.
(3) Warm the Haddock in front of the fire until the skin
can be easily peeled off; cut the fish up into small pieces,
put them into a hot basin with a bay-leaf and a few sweet
herbs, cover with boiling water, and put a plate on the top.
Stand the basin on the stove, and leave it for ten minutes.
Work 1 table-spoonful of finely-chopped parsley and a small
quantity of lemon-juice with 2oz. of butter. When ready,
For details respecting Culinary Processes, Utensils, Sauces, e be., referred to, see under their special heads.
734
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Haddocks — con tinned.
drain the fish, place it on a very hot dish, spread the
prepared butter over, garnish with parsley, and serve with
as little delay as possible.
Broiled Smoked Haddock. — Brush a fish over with butter
softened by warming, sprinkle pepper over, place it on a
gridiron over the fire, and broil until done, or it may be
cooked in front of the fire. Serve hot.
Dried-Haddock Brittens. — Put the fish in soak the night
before it is wanted, then on the following morning scrape
and wash it in plenty of water. Put Jib- of flour in a basin,
and mix it smoothly with sufficient water to make a thin
batter, put in it, in moderate quantities, some finely-chopped
onion, parsley, and a small quantity of finely-chopped red
peppers. Put a large piece of lard or clarified fat in a
frying-pan, place it over the fire, and when boiling, drop
about 1 teacupful of the batter into it, and lay a piece ol
the fish in it ; fry it until brown, then cover the fish with
more batter and turn it over. When nicely fried on both
sides, drain the fritters, and proceed the same with the
remainder of the fish and batter. Pile them on a hot dish
Fig. 912. Dried-Haddock Fritters.
with a dish-paper or folded napkin on it (see Fig. 912).
and serve. These fritters should be fried very slowly, to
ensure the fish being properly cooked. ✪ Dried-Haddock Brittens
Page 32 · 3 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
Baked Smoked Haddock. — Put the Haddock into a pan, pour some boiling water over, take it out, put it in another pan, mask with a little butter, pepper well, and bake in a hot oven for eight or ten minutes. It must be served quite hot. Boiled Dried Haddock.— (1) Take off the skin of a dried Haddock by holding it in front of the fire to warm, and then cut the fish lengthwise in halves, or it may be cut two or three times across. Put it into a saucepan with a little butter and 1 teacupful of water, cover over the pan, place it on the fire, and cook for a few minutes only, for it is quickly done. Take it out of the water, drain, lay it on a dish, and serve.
(2) Put a dried Haddock into a flat saucepan with 1 pint of boiling water, and cover over with a plate. Let it remain at the side of the fire where it will not simmer for twenty or thirty minutes. Take it out, hold it in front of the fire for a few minutes, rub over with butter, and serve.
(3) Warm the Haddock in front of the fire until the skin can be easily peeled off; cut the fish up into small pieces, put them into a hot basin with a bay-leaf and a few sweet herbs, cover with boiling water, and put a plate on the top. Stand the basin on the stove, and leave it for ten minutes. Work 1 table-spoonful of finely-chopped parsley and a small quantity of lemon-juice with 2oz. of butter. When ready,
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
Haddocks — con tinned.
drain the fish, place it on a very hot dish, spread the prepared butter over, garnish with parsley, and serve with as little delay as possible.
Broiled Smoked Haddock. — Brush a fish over with butter softened by warming, sprinkle pepper over, place it on a gridiron over the fire, and broil until done, or it may be cooked in front of the fire. Serve hot.
Dried-Haddock Brittens. — Put the fish in soak the night before it is wanted, then on the following morning scrape and wash it in plenty of water. Put Jib- of flour in a basin, and mix it smoothly with sufficient water to make a thin batter, put in it, in moderate quantities, some finely-chopped onion, parsley, and a small quantity of finely-chopped red peppers. Put a large piece of lard or clarified fat in a frying-pan, place it over the fire, and when boiling, drop about 1 teacupful of the batter into it, and lay a piece ol the fish in it ; fry it until brown, then cover the fish with more batter and turn it over. When nicely fried on both sides, drain the fritters, and proceed the same with the remainder of the fish and batter. Pile them on a hot dish
Fig. 912. Dried-Haddock Fritters.
with a dish-paper or folded napkin on it (see Fig. 912). and serve. These fritters should be fried very slowly, to ensure the fish being properly cooked.
Records on this page
Baked Smoked HaddockBoiled Dried HaddockDried-Haddock Brittens