Haddock in a Mould. — Make the broth as for Wyvern’s
Haddock✪ Wyvern's Haddock, adding to it, off the fire and after it has been
thickened, the yolk of a raw egg. Pound the flesh of the
Haddock in a mortar, moistening it with a spoonful or two of
the broth. When well pounded, pass the fish through the
sieve, and add to it half its bulk of white breadcrumb that has
been soaked in milk. Pound all together, moisten slightly with
the broth and two well-beaten eggs, seasoning with spiced
pepper. When well mixed, butter a plain pudding-mould, fill
it with the mixture, and poach it “ au bain-marie,” that is,
place it one-third deep in boiling water, watch it come again to
the boil, then lower the fire and steam as you would a pudding,
closely covered, for three-quarters of an hour. Turn out on a
hot dish, and pour over the mould any remains of the broth.
Or shrimp sauce may be added.
Dried Haddocks. — There are three sorts of Dried Haddocks
— Pale Haddocks, Smokies, and Finnan Haddocks. Pale Had-
docks are split, and very slightly smoked. Smokies are only
half split, tied in pairs by the tails, and thoroughly smoked.
“ Finnan ” Haddocks were originally cured at Findon, a small
village lying at the head of a rock-bound creek eight miles
86
SEA FISH
soutli of Aberdeen. It is said that Haddocks were cured at
Findon as early as tlie twelfth century, but the industry lias now
passed from Findon to Aberdeen, where the Findon method of
curing is exactly followed, although of course on a very large
scale. Large works with every modern improvement as to
lighting and sanitation have been erected on the Albert Quay,
Aberdeen, by Mr. Andrew Christie, and from him the true
Finnan Haddocks (or any Dried Haddock) can be obtained.
As soon as the fish reach the quay at Aberdeen they are
thoroughly cleaned, split, and every particle of blood is
removed. The Haddocks are then put into salt pickle for
fifteen or twenty minutes, and hung in a drying shed for a
certain number of hours, generally all night. During this
drying process the Haddocks become broadened out. They are
then placed in the kiln (which has a pyramid-shaped chimney
with a swinging hood) and hung over slow fires of peat mixed
with a little white-wood sawdust. Originally peat only was
used ; but a fisherwoman, who, when her stock of peat ran short,
tried sawdust from a sawmill, made the discovery that the
mixture creates a larger and purer volume of smoke, and gives
a brighter tint to the fish when cured. Her accidental discoverv
has been followed by Finnan Haddock curei’s ever since. After
the Haddocks have been smoked they are again washed to free
them from dust, and are ready for sale. In the height of the
curing season five or six tons a day of Dried Haddocks are sold
by Mr. Christie, and his Finnan Haddocks are cured to
perfection.
Page 52 · 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 in a Mould. — Make the broth as for Wyvern’s Haddock, adding to it, off the fire and after it has been thickened, the yolk of a raw egg. Pound the flesh of the Haddock in a mortar, moistening it with a spoonful or two of the broth. When well pounded, pass the fish through the sieve, and add to it half its bulk of white breadcrumb that has been soaked in milk. Pound all together, moisten slightly with the broth and two well-beaten eggs, seasoning with spiced pepper. When well mixed, butter a plain pudding-mould, fill it with the mixture, and poach it “ au bain-marie,” that is, place it one-third deep in boiling water, watch it come again to the boil, then lower the fire and steam as you would a pudding, closely covered, for three-quarters of an hour. Turn out on a hot dish, and pour over the mould any remains of the broth. Or shrimp sauce may be added.
Dried Haddocks. — There are three sorts of Dried Haddocks — Pale Haddocks, Smokies, and Finnan Haddocks. Pale Haddocks are split, and very slightly smoked. Smokies are only half split, tied in pairs by the tails, and thoroughly smoked. “ Finnan ” Haddocks were originally cured at Findon, a small village lying at the head of a rock-bound creek eight miles
south of Aberdeen. It is said that Haddocks were cured at Findon as early as the twelfth century, but the industry has now passed from Findon to Aberdeen, where the Findon method of curing is exactly followed, although of course on a very large scale. Large works with every modern improvement as to lighting and sanitation have been erected on the Albert Quay, Aberdeen, by Mr. Andrew Christie, and from him the true Finnan Haddocks (or any Dried Haddock) can be obtained. As soon as the fish reach the quay at Aberdeen they are thoroughly cleaned, split, and every particle of blood is removed. The Haddocks are then put into salt pickle for fifteen or twenty minutes, and hung in a drying shed for a certain number of hours, generally all night. During this drying process the Haddocks become broadened out. They are then placed in the kiln (which has a pyramid-shaped chimney with a swinging hood) and hung over slow fires of peat mixed with a little white-wood sawdust. Originally peat only was used ; but a fisherwoman, who, when her stock of peat ran short, tried sawdust from a sawmill, made the discovery that the mixture creates a larger and purer volume of smoke, and gives a brighter tint to the fish when cured. Her accidental discoverv has been followed by Finnan Haddock curei’s ever since. After the Haddocks have been smoked they are again washed to free them from dust, and are ready for sale. In the height of the curing season five or six tons a day of Dried Haddocks are sold by Mr. Christie, and his Finnan Haddocks are cured to perfection.
Records on this page
Wyvern's HaddockHaddock in a Mould