The weight of this fish varies from two to four pounds.
Tliey are generally ctired in London by smoking in sawdust
or burning fir-branches, but the far<famed Scotch " baddies "
come principally from Findhom, near Aberdeen.
452. FRESH HADDOCK WITH EGG SAUCE.
Glenn and wipe two haddocks, boil in salt water✪ Fresh Haddock with Egg Sauce for
about ten minutes, drain, and dish up on a napkin.
2IO PRACTICAL HOUSEHOLD COOKERY.
and serve with a sauce-boat full of Egg sauce (No. 182)
apart
Haddock, when plnin boiled, can be served with any kind
of fish sauce.
463. HADDOCK BROILED. MUSTARD SAUCE.
Tcike two haddocks and clean them ; score them four or
hve times with a sharp knife on both sides, and st^eep
in a little olive-oil, salt, and pepper✪ Haddock Broiled with Mustard Sauce, for about an hour;
after which, place them on a gridiron previously rubbed
with chalk, and broil gently on a clear fire, taking care
not to break them in turning over. When done on both
sides dish up, and serve with Mustard sauce (No. 223)
in a boat apart
454 FILLETS OF HADDOCK A LITALIENNE.
fillet two haddocks, remove the skin by passing a
pointed knife under the fillet so as to detach the tail end
of the skin from the flesh of the fish, then by taking a
firm hold of this detached piece of skin and inserting the
knife with the edge of the blade turned from you, draw
the skin towards you and keep moving the knife to and
fro, at the same time pressing the blade firmly on the
skin. Having thus removed the skin, cut each fillet in
two or more, trim, and lay them neatly in a saut^-pan
with two ounces of clarified butter ; season with salt and
pepper, squeeze the half of a lemon over them, sprinkle
half a tablespoonful of chopped parsley, cover the lot with
a well-butt«red paper✪ Fillets of Haddock à l'Italienne, and cook for about ten minutea
on a moderate fire or in the oven ; after which, remove the
paper, drain the fillets, dish up, and pour some Italian
sauce (No. 204) over and serve.
Haddock filleted and cooked as above can be served
with any other sauce, such as Hollandaise, Genoise,
Venitienne, &c., &c.
PRACTICAL HOUSEHOLD COOKERY. 211
4^. HAPDO€K AU GRATIN.
Skin, clean, and wipe two haddocks; place them in a
gratin-pan or dish previously buttered for that purpose,
season with salt and pepper, moisten with a gill of white
wine and the liquor of a pint of tinned champignons ; lay a
dozen of the mushrooms on the haddocks ; put an ounce of
butter, divided into eight parts, on the fish ; sprinkle a
tablespoonful of chopped parsley and four of raspings✪ Haddock au Gratin
over the fish, and put the gratin-pan in a well-heated oven
for fifteen or twenty minutes. Serve on the same dish.
456. HADDOCK FRIED. BUTTER SAUCE.
Prepare this in the same manner as fried whiting
(No. 240), and serve with plain Butter sauce.
467. hlleted haddock, citizen style, with
kaItre d*h6tel sauce.
Prepare this in the same way as fillets of whiting
(No. 44s)f ^^^ serve with Mattre d'Hdtel sauce apart.
Smoked haddocks should not be broiled but boiled, as
any impurity that may be attached to the fish when bought
is thereby at once removed.
468. SMOKED HADDOCK.
Trim one or more haddocks and place them in a pan
covered with lukewarm water. Boil ; and after one minute
of ebullition drain the fish well, dish up, lay a little fresh
butter on it, and serve very hot.
469. SMOKED HADDOCK, CITIZEN STYLE.
Trim and boil two haddocks as in No. 458, and then skin
and bone them carefully ; then chop them into small dice,
and mix these well with a pound and a half of boiled
212 PRACTICAL HOUSEHOLD COOKERY. ✪ Smoked Haddock, Citizen Style
Page 90 · 5 recipe records on this page
Presented as published in 1891. 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
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The weight of this fish varies from two to four pounds.
Tliey are generally ctired in London by smoking in sawdust
or burning fir-branches, but the far<famed Scotch " baddies "
come principally from Findhom, near Aberdeen.
452. FRESH HADDOCK WITH EGG SAUCE.
Glenn and wipe two haddocks, boil in salt water for
about ten minutes, drain, and dish up on a napkin.
2IO PRACTICAL HOUSEHOLD COOKERY.
and serve with a sauce-boat full of Egg sauce (No. 182)
apart
Haddock, when plnin boiled, can be served with any kind
of fish sauce.
463. HADDOCK BROILED. MUSTARD SAUCE.
Tcike two haddocks and clean them ; score them four or
hve times with a sharp knife on both sides, and st^eep
in a little olive-oil, salt, and pepper, for about an hour;
after which, place them on a gridiron previously rubbed
with chalk, and broil gently on a clear fire, taking care
not to break them in turning over. When done on both
sides dish up, and serve with Mustard sauce (No. 223)
in a boat apart
454 FILLETS OF HADDOCK A LITALIENNE.
fillet two haddocks, remove the skin by passing a
pointed knife under the fillet so as to detach the tail end
of the skin from the flesh of the fish, then by taking a
firm hold of this detached piece of skin and inserting the
knife with the edge of the blade turned from you, draw
the skin towards you and keep moving the knife to and
fro, at the same time pressing the blade firmly on the
skin. Having thus removed the skin, cut each fillet in
two or more, trim, and lay them neatly in a saut^-pan
with two ounces of clarified butter ; season with salt and
pepper, squeeze the half of a lemon over them, sprinkle
half a tablespoonful of chopped parsley, cover the lot with
a well-butt«red paper, and cook for about ten minutea
on a moderate fire or in the oven ; after which, remove the
paper, drain the fillets, dish up, and pour some Italian
sauce (No. 204) over and serve.
Haddock filleted and cooked as above can be served
with any other sauce, such as Hollandaise, Genoise,
Venitienne, &c., &c.
PRACTICAL HOUSEHOLD COOKERY. 211
4^. HAPDO€K AU GRATIN.
Skin, clean, and wipe two haddocks; place them in a
gratin-pan or dish previously buttered for that purpose,
season with salt and pepper, moisten with a gill of white
wine and the liquor of a pint of tinned champignons ; lay a
dozen of the mushrooms on the haddocks ; put an ounce of
butter, divided into eight parts, on the fish ; sprinkle a
tablespoonful of chopped parsley and four of raspings
over the fish, and put the gratin-pan in a well-heated oven
for fifteen or twenty minutes. Serve on the same dish.
456. HADDOCK FRIED. BUTTER SAUCE.
Prepare this in the same manner as fried whiting
(No. 240), and serve with plain Butter sauce.
467. hlleted haddock, citizen style, with
kaItre d*h6tel sauce.
Prepare this in the same way as fillets of whiting
(No. 44s)f ^^^ serve with Mattre d'Hdtel sauce apart.
Smoked haddocks should not be broiled but boiled, as
any impurity that may be attached to the fish when bought
is thereby at once removed.
468. SMOKED HADDOCK.
Trim one or more haddocks and place them in a pan
covered with lukewarm water. Boil ; and after one minute
of ebullition drain the fish well, dish up, lay a little fresh
butter on it, and serve very hot.
469. SMOKED HADDOCK, CITIZEN STYLE.
Trim and boil two haddocks as in No. 458, and then skin
and bone them carefully ; then chop them into small dice,
and mix these well with a pound and a half of boiled
212 PRACTICAL HOUSEHOLD COOKERY.