Boiled Haddock served with Lobster Sauce. Wash }
the fish, then put it into a fish-kettle with boiling water to
cover it, add 1 table-spoonful of salt, and boil gently for
about thirty minutes. Pick out the flesh of a small lobster,
and cut it into small pieces ; put the coral in a mortar,
with loz. of butter, and pound it. Put 3oz. of butter in a
small saucepan, with 2 table-spoonfuls of flour, and stir it
over the fire till well mixed ; then put in the pounded
coral, and season with 2 table-spoonfuls of lemon-juice and
a small quantity of cayenne. Pour in gradually 1 pint of
boiling water✪ Boiled Haddock served with Lobster Sauce, and stir it over the fire for ten minutes.
Strain the sauce, return it to the saucepan, put in the
pieces of Lobster, and boil up once. When cooked, drain
the fish, being careful not to break it, put it on a hot dish,
baste with a small quantity of the sauce, and serve the
remainder in a sauceboat.
Boiled Haddock with Mushroom Sauce. —Clean a Had-
dock, tie it in a circle, with its tail in its mouth, put it
in a fish-kettle with a little water, and add two or three
peppercorns, 1 table-spoonful of vinegar, and a little salt.
Place the kettle on the fire, and boil until the fish is done.
Put it on a dish, garnish with stewed mushrooms (see
Fig. 909), and serve with mushroom sauce in a sauceboat.
Fig. 909. Coiled Haddock with Mushroom Sauce.
The sauce should be made as follows : Put half-a-dozen
mushrooms in a saucepan with a pat of butter, sprinkle
with salt and pepper, and cook until tender ; cut them up
small, put them, with their liquor, into a saucepan, with a
little butter sauce, and simmer gently for two or three
minutes. Let the mushrooms be large, or if small use
double or treble the quantity.
Broiled Haddock. — (1) Clean and wash a fresh Haddock, dry
it on a cloth, rub it over with vinegar, and dust witli flour ;
put it on a well-greased gridiron over a clear fire, and broil
for about fifteen minutes, turning frequently. When done,
place it on a dish, and serve with anchovy or shrimp
sauce.
(2) Clean and wash a fresh Haddock, put it in a Dutch
oven before a clear fire, and let it remain until the skin
begins to rise ; then brush it over with egg, cover with,
breadcrumbs, and lastly with flour. Place the fish on a hot,
slightly-greased gridiron, put a small lump of butter on the
top, and broil slowly for about half-an-hour. When done,
put it on a napkin spread over a dish, and serve with any
fish sauce.
(3) Clean a fish, and cut it open to remove the bone,
sprinkle lightly with salt and pepper, and hang it up
Haddocks — continued.
in a draughty place for about twelve hours. Brush it over
thickly with butter slightly warmed, put it on a grid-
iron, with the skin downwards, over a clear fire, and cook
for twenty-five minutes, or until it is done. Brush over
with a little more softened butter, and serve.
(4) Clean a Haddock✪ Boiled Haddock with Mushroom Sauce and cut it open, wipe it quite dry,
and rub well with salad-oil. Dredge over with flour, place
it on a gridiron over a brisk fire, and broil until done (it
will take about twenty or twenty-five minutes, according
to size). Work the juice of half a lemon into loz. of
softened butter, and season it with \ table-spoonful of
parsley, blanched, dried, and very finely minced. Put this
on a dish, place the fish on it, and serve very hot.
Page 28 · 2 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
Boiled Haddock served with Lobster Sauce. Wash } the fish, then put it into a fish-kettle with boiling water to cover it, add 1 table-spoonful of salt, and boil gently for about thirty minutes. Pick out the flesh of a small lobster, and cut it into small pieces ; put the coral in a mortar, with loz. of butter, and pound it. Put 3oz. of butter in a small saucepan, with 2 table-spoonfuls of flour, and stir it over the fire till well mixed ; then put in the pounded coral, and season with 2 table-spoonfuls of lemon-juice and a small quantity of cayenne. Pour in gradually 1 pint of boiling water, and stir it over the fire for ten minutes. Strain the sauce, return it to the saucepan, put in the pieces of Lobster, and boil up once. When cooked, drain the fish, being careful not to break it, put it on a hot dish, baste with a small quantity of the sauce, and serve the remainder in a sauceboat.
Boiled Haddock with Mushroom Sauce. —Clean a Haddock, tie it in a circle, with its tail in its mouth, put it in a fish-kettle with a little water, and add two or three peppercorns, 1 table-spoonful of vinegar, and a little salt. Place the kettle on the fire, and boil until the fish is done. Put it on a dish, garnish with stewed mushrooms (see Fig. 909), and serve with mushroom sauce in a sauceboat.
[illustration: Fig. 909. Coiled Haddock with Mushroom Sauce.]
The sauce should be made as follows : Put half-a-dozen
mushrooms in a saucepan with a pat of butter, sprinkle with salt and pepper, and cook until tender ; cut them up small, put them, with their liquor, into a saucepan, with a little butter sauce, and simmer gently for two or three minutes. Let the mushrooms be large, or if small use double or treble the quantity.
Broiled Haddock. — (1) Clean and wash a fresh Haddock, dry it on a cloth, rub it over with vinegar, and dust with flour ; put it on a well-greased gridiron over a clear fire, and broil for about fifteen minutes, turning frequently. When done, place it on a dish, and serve with anchovy or shrimp sauce.
(2) Clean and wash a fresh Haddock, put it in a Dutch oven before a clear fire, and let it remain until the skin begins to rise ; then brush it over with egg, cover with, breadcrumbs, and lastly with flour. Place the fish on a hot, slightly-greased gridiron, put a small lump of butter on the top, and broil slowly for about half-an-hour. When done, put it on a napkin spread over a dish, and serve with any fish sauce.
(3) Clean a fish, and cut it open to remove the bone, sprinkle lightly with salt and pepper, and hang it up
Haddocks — continued.
in a draughty place for about twelve hours. Brush it over thickly with butter slightly warmed, put it on a gridiron, with the skin downwards, over a clear fire, and cook for twenty-five minutes, or until it is done. Brush over with a little more softened butter, and serve.
(4) Clean a Haddock and cut it open, wipe it quite dry, and rub well with salad-oil. Dredge over with flour, place it on a gridiron over a brisk fire, and broil until done (it will take about twenty or twenty-five minutes, according to size). Work the juice of half a lemon into loz. of softened butter, and season it with \ table-spoonful of parsley, blanched, dried, and very finely minced. Put this on a dish, place the fish on it, and serve very hot.
Records on this page
Boiled Haddock served with Lobster SauceBoiled Haddock with Mushroom Sauce