Haddock. — Haddock is one of the most valuable food fishes
of Europe. It is plentiful on the British and Irish coasts, as
well as in the North Sea and the North Atlantic. It often
weighs fifteen pounds, but is much better when only weighing
five pounds or less. Haddock can generally be got, but are
best in the winter. They are a variety of Cod, and as the liver
is very oily it is best taken out when the Haddock is cleaned.
If liked, the liver can be fried or boiled separately.
Haddock Stuffed and Baked. — This is a good old-
fashioned dish. Season the inside of the Haddock well with
pepper and salt. Make a stuffing of two ounces of butter (or,
if preferred, two ounces of finely chopped suet), three ounces of
sifted breadcrumbs, a teaspoonful of minced thyme, and the
same of marjoram and parsley, season with pepper and salt,
mix in two raw eggs, and work all well together. Put this into
the Haddock, sew up the cavity, or fasten it with a small
skewer. Truss the Haddock with string, putting its tail
through its eyes, or fasten it into shape with two skewers.
Butter a flat gratin dish, put the Haddock on, add a few bits of
butter, and bake it in a moderate oven for from twenty minutes
to half an hour. When the Haddock is served take out the
skewers, or remove the string. Baste it well while in the oven.
Mustard Sauce is good with baked Haddock. Or a Haddock
can be laid on the drainer of a stewpan, just covered with fish
broth, brought once to the boil, and then simmered for ten
minutes. Egg sauce is best with boiled Haddock. Or fillets
of Haddock can be fried either D’Orly in batter, or merely
floured and served with a pat of inaitre d’hotel butter on each.
“ Wyvern’s ” Haddock. — Carefully remove the flesh from
each side of the backbone of a good-sized fresh Haddock, thus
obtaining two long fillets. Put these aside. Break up the
bones, tail, and head, and make a broth with them. For this
put them into a stewpan with a saltspoonful of salt ; cover with
“ WYVERN’S ” HADDOCK
85
cold water, bring slowly to the boil, then add three ounces of
onion, one of celery, a bunch of parsley, some herbs, and
mignonette pepper ; simmer till the broth is good, then strain
and skim it. Choose a saute-pan with an upright rim, put in
the broth with a claretglass of chablis or sauterne, and bring
it to the boil. Now put in the two pieces of fish, let the broth
return to the boil after their immersion, and then reduce the
heat to simmering. In about eight minutes they will be done.
Take them out with a slice, and lay them upon a hot dish, covering
them up. Make a roux in a saucepan of half an ounce of butter
and half an ounce of flour to half a pint of broth, pour the broth
on it, and, as it is working, add by small pieces at a time half a gill
of freshly made shrimp puree. For this, pick, pound and pass
through a sieve a quarter of a pint of cooked shrimps, and
simmer them till tender in broth. Reduce to the quantity
required. When all is thoroughly amalgamated and skimmed,
pom’ it over the pieces of fish through a pointed strainer, mask-
ing them nicely. ✪ Wyvern's Haddock
Page 51 · 2 recipe records on this page
Presented as published in 1898. 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
Haddock. — Haddock is one of the most valuable food fishes of Europe. It is plentiful on the British and Irish coasts, as well as in the North Sea and the North Atlantic. It often weighs fifteen pounds, but is much better when only weighing five pounds or less. Haddock can generally be got, but are best in the winter. They are a variety of Cod, and as the liver is very oily it is best taken out when the Haddock is cleaned. If liked, the liver can be fried or boiled separately.
Haddock Stuffed and Baked. — This is a good oldfashioned dish. Season the inside of the Haddock well with pepper and salt. Make a stuffing of two ounces of butter (or, if preferred, two ounces of finely chopped suet), three ounces of sifted breadcrumbs, a teaspoonful of minced thyme, and the same of marjoram and parsley, season with pepper and salt, mix in two raw eggs, and work all well together. Put this into the Haddock, sew up the cavity, or fasten it with a small skewer. Truss the Haddock with string, putting its tail through its eyes, or fasten it into shape with two skewers. Butter a flat gratin dish, put the Haddock on, add a few bits of butter, and bake it in a moderate oven for from twenty minutes to half an hour. When the Haddock is served take out the skewers, or remove the string. Baste it well while in the oven. Mustard Sauce is good with baked Haddock. Or a Haddock can be laid on the drainer of a stewpan, just covered with fish broth, brought once to the boil, and then simmered for ten minutes. Egg sauce is best with boiled Haddock. Or fillets of Haddock can be fried either D’Orly in batter, or merely floured and served with a pat of maître d'hôtel butter on each.
“ Wyvern’s ” Haddock. — Carefully remove the flesh from each side of the backbone of a good-sized fresh Haddock, thus obtaining two long fillets. Put these aside. Break up the bones, tail, and head, and make a broth with them. For this put them into a stewpan with a saltspoonful of salt ; cover with
“ WYVERN’S ” HADDOCK
cold water, bring slowly to the boil, then add three ounces of onion, one of celery, a bunch of parsley, some herbs, and mignonette pepper ; simmer till the broth is good, then strain and skim it. Choose a saute-pan with an upright rim, put in the broth with a claretglass of chablis or sauterne, and bring it to the boil. Now put in the two pieces of fish, let the broth return to the boil after their immersion, and then reduce the heat to simmering. In about eight minutes they will be done. Take them out with a slice, and lay them upon a hot dish, covering them up. Make a roux in a saucepan of half an ounce of butter and half an ounce of flour to half a pint of broth, pour the broth on it, and, as it is working, add by small pieces at a time half a gill of freshly made shrimp puree. For this, pick, pound and pass through a sieve a quarter of a pint of cooked shrimps, and simmer them till tender in broth. Reduce to the quantity required. When all is thoroughly amalgamated and skimmed, pom’ it over the pieces of fish through a pointed strainer, masking them nicely.
Records on this page
Wyvern's HaddockHaddock Stuffed and Baked