Haddock, Boiled. — Wash the fish
thoroughly, scrape off the scales, empty it, wipe
the inside, and fasten the tail in the mouth with
a skewer. Put two ounces of salt into half a
gallon of water, and, when it is dissolved, put
in the fish. Bring the water quickly to a boil,
remove the scum carefully, then simmer gently
until the ej'es of the fish start and the flesh
leaves the bone easily. Take it up as soon as
it is sufficiently cooked, or it will be hard and
tasteless. Serve it on a napkin, garnish with
parsley, and send melted butter and anchovy
sauce to table in a tureen. Time, according to
the size — a haddock weighing three pounds will
require about ten minutes after the water boils.
Sufficient for four or five persons. Probable
cost of haddock, from 9d. upwards.
Haddock, Boiled, with Egg Sauce.
— Shred two ounces of beef suet very finely,
and mix with it four oimces of finely-grated
bread-crumbs, a tea-spoonful of chopped pars-
ley, a tea-spoonful of thyme, and a shallot,
finely minced ; add a little pepper and salt, and
a grate or two of nutmeg, and work all together
with a raw egg. Fill the haddock with this
stuffing, sew it up with strong thread, truss it
in the shape of the letter S, and boil it in salt
and water. When done, take it up, drain,
and serve garnished with parsley. Boil two
eggs for seven minutes. When cold, powder
the yolks, and mix them with half a pint of
good melted butter✪ Haddock, Boiled, with Egg Sauce. Add the whites, cut up
into small dice, boil up once, and serve in a
tureen. Time to boil a good-sized haddock,
half an hour. Probable cost, variable, about
6d. per pound. Sufficient, a haddock weighing
two pounds for three or four persons.
Haddock, Broiled.— Draw and clean
the fish, and wipe it perfectly dry. Dip it in
oil or clarified butter, di-edge some flour over it,
and broil it over a clear fire on a gridiron. Turn
it two or three times, and when it is browned
on both sides, serve it on a napkin, and send
shrimp, or anchovy sauce to table with it.
Time, ten or fifteen minutes. Probable cost,
9d. and upwards. Sufficient for two or three
persons.
Haddock, Broiled (another way). — An
easier way of broiling haddock is to partially
cook it in a Dutch oven' before a clear fire, and
when the skin rises brush it over with egg,
strew bread-crumbs, di-edge flour on it, and
broU it as before. When browned it is done
enough. Put a small lump of butter on the fish
once or twice during the operation. It is more
easily kejDt whole when cooked in this way.
Time, altogether, half an hour. Probable cost,
9d. and upwards. Sufficient for two or three
persons.
Haddock, Cold. — Put a piece of butter
the size of a large egg into a stewpan, and
when melted add a tea-spoonful of salt, half a
tea-si)oonful of pepper, one or two grates of
nutmeg, and three-quarters of a pint of new
milk or cream. When these are quite hot, add
the cold haddock, which has been lifted from
the bones in neat pieces and freed from skin,
and eight or a dozen oysters, chopped small.
When on the point of boiling turn the whole on
a hot dish, and garnish with sippets of bread.
Time, about half an hour. Probable cost, ex-
clusive of the cold fish, 3s., if made with milk.
Sufficient for four or five persons.
Haddock, Cold, Curry of.— Pick the
meat carefully from the bones in neat pieces,
and remove the skin. For a pound of meat ✪ Haddock, Cold, Curry of
Page 667 · 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
Haddock, Boiled. — Wash the fish thoroughly, scrape off the scales, empty it, wipe the inside, and fasten the tail in the mouth with a skewer. Put two ounces of salt into half a gallon of water, and, when it is dissolved, put in the fish. Bring the water quickly to a boil, remove the scum carefully, then simmer gently until the eyes of the fish start and the flesh leaves the bone easily. Take it up as soon as it is sufficiently cooked, or it will be hard and tasteless. Serve it on a napkin, garnish with parsley, and send melted butter and anchovy sauce to table in a tureen. Time, according to the size — a haddock weighing three pounds will require about ten minutes after the water boils. Sufficient for four or five persons. Probable cost of haddock, from 9d. upwards.
Haddock, Boiled, with Egg Sauce.
— Shred two ounces of beef suet very finely, and mix with it four ounces of finely-grated bread-crumbs, a tea-spoonful of chopped parsley, a tea-spoonful of thyme, and a shallot, finely minced ; add a little pepper and salt, and a grate or two of nutmeg, and work all together with a raw egg. Fill the haddock with this stuffing, sew it up with strong thread, truss it in the shape of the letter S, and boil it in salt and water. When done, take it up, drain, and serve garnished with parsley. Boil two eggs for seven minutes. When cold, powder the yolks, and mix them with half a pint of good melted butter. Add the whites, cut up into small dice, boil up once, and serve in a tureen. Time to boil a good-sized haddock, half an hour. Probable cost, variable, about 6d. per pound. Sufficient, a haddock weighing two pounds for three or four persons.
Haddock, Broiled.— Draw and clean the fish, and wipe it perfectly dry. Dip it in oil or clarified butter, dredge some flour over it, and broil it over a clear fire on a gridiron. Turn it two or three times, and when it is browned on both sides, serve it on a napkin, and send shrimp, or anchovy sauce to table with it. Time, ten or fifteen minutes. Probable cost, 9d. and upwards. Sufficient for two or three persons.
Haddock, Broiled (another way). — An easier way of broiling haddock is to partially cook it in a Dutch oven' before a clear fire, and
when the skin rises brush it over with egg, strew bread-crumbs, di-edge flour on it, and broU it as before. When browned it is done enough. Put a small lump of butter on the fish once or twice during the operation. It is more easily kept whole when cooked in this way. Time, altogether, half an hour. Probable cost, 9d. and upwards. Sufficient for two or three persons.
Haddock, Cold. — Put a piece of butter the size of a large egg into a stewpan, and when melted add a tea-spoonful of salt, half a tea-spoonful of pepper, one or two grates of nutmeg, and three-quarters of a pint of new milk or cream. When these are quite hot, add the cold haddock, which has been lifted from the bones in neat pieces and freed from skin, and eight or a dozen oysters, chopped small. When on the point of boiling turn the whole on a hot dish, and garnish with sippets of bread. Time, about half an hour. Probable cost, exclusive of the cold fish, 3s., if made with milk. Sufficient for four or five persons.
Haddock, Cold, Curry of.— Pick the
meat carefully from the bones in neat pieces,
and remove the skin. For a pound of meat
Records on this page
Haddock, Boiled, with Egg SauceHaddock, BoiledHaddock, Cold, Curry of