Dried-Haddock Toasts. — Finely chop |lb. of dried Haddock
and two gherkins, put them in a saucepan with 2oz. of
butter, season with pepper and salt, and stir them over the
fire till hot. Cut some slices of bread, fry them till golden
brown in butter, then drain them. Put a heap of the fish
mixture on each of the toasts, sprinkle some over with
lobster coral that has been passed through a fine hair sieve,
some with finely-chopped parsley✪ Dried-Haddock Brittens, and the remainder with
finely-chopped white of hard-boiled eggs, and the yolk passed
through a fine hair sieve. Arrange the croutons tastefully
on a folded napkin or an ornamental dish-paper on a hot
dish, and serve.
Dried Haddock with Tomatoes.— Soak a dried Haddock
in cold water for several hours, then drain it, pour boiling
water over, and leave it for about two hours longer. After-
wards skin and bone it, and break the flesh into flakes with
two forks. Peel and slice a moderate-sized onion, put it in
a stewpan with loz. of butter, and fry it. When the onion
is cooked, put in a sliced ripe tomato, fry it for three or
four minutes, then put in the fish, dust over with pepper,
and strew in a small quantity of finely-minced parsley✪ Dried Haddock with Tomatoes. Toss
the contents of the saucepan about over the fire until the
fish is thoroughly heated, then turn it on to a hot dish, and
serve at once.
Pried Smoked Haddock. — Soak a Haddock in olive oil✪ Fried Smoked Haddock for
several hours, then put it in a frying-pan with the oil, and
fry until done. Pepper well, and serve.
HAGGIS. — This famous Scotch national dish is
commonly regarded, excepting by the Scotch, as one of
those mysterious concoctions that are rather to be
avoided than courted. It has the merit, at any rate,
of an ancient history, and lias been immortalised by
Robert Burns as the “ Great Chieftain of the Pudding
Race.” It will be seen hereunder that there is nothing
mysterious about the manufacture, so perhaps there is a
chance that its popularity may spread in time, especially
Haggis — continued.
as it is possible to manufacture a Haggis in Scotland
and forward it to any part of the world. We are
informed by a Scotch publication that “ a Haggis boiled
for two hours may be kept for a week or two, and
when cold gets so firm that Haggises are often sent
from Scotland to distant countries. They must in this
case be made very dry, and covered with oatmeal ; nor will
a Haggis keep so well if there is onion put to it.” It
is satisfactory to learn that the Haggis can be served
turned out of the sheep's paunch, if the shape of the
pudding is not desired.
The term Haggis is derived from the word hack,
with which is associated the French hacher, to chop up,
the Haggis consisting, as will be seen by the following
receipts, in the chopping up of sheep’s fry and other
parts, and has no reference whatever to the paunch,
or pluck, in which the meat is contained. ✪ Haggis
Page 33 · 5 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
Dried-Haddock Toasts. — Finely chop |lb. of dried Haddock and two gherkins, put them in a saucepan with 2oz. of butter, season with pepper and salt, and stir them over the fire till hot. Cut some slices of bread, fry them till golden brown in butter, then drain them. Put a heap of the fish mixture on each of the toasts, sprinkle some over with lobster coral that has been passed through a fine hair sieve, some with finely-chopped parsley, and the remainder with finely-chopped white of hard-boiled eggs, and the yolk passed through a fine hair sieve. Arrange the croutons tastefully on a folded napkin or an ornamental dish-paper on a hot dish, and serve.
Dried Haddock with Tomatoes.— Soak a dried Haddock in cold water for several hours, then drain it, pour boiling water over, and leave it for about two hours longer. Afterwards skin and bone it, and break the flesh into flakes with two forks. Peel and slice a moderate-sized onion, put it in a stewpan with loz. of butter, and fry it. When the onion is cooked, put in a sliced ripe tomato, fry it for three or four minutes, then put in the fish, dust over with pepper, and strew in a small quantity of finely-minced parsley. Toss the contents of the saucepan about over the fire until the fish is thoroughly heated, then turn it on to a hot dish, and serve at once.
Fried Smoked Haddock. — Soak a Haddock in olive oil for several hours, then put it in a frying-pan with the oil, and fry until done. Pepper well, and serve.
HAGGIS. — This famous Scotch national dish is commonly regarded, excepting by the Scotch, as one of those mysterious concoctions that are rather to be avoided than courted. It has the merit, at any rate, of an ancient history, and lias been immortalised by Robert Burns as the “ Great Chieftain of the Pudding Race.” It will be seen hereunder that there is nothing mysterious about the manufacture, so perhaps there is a chance that its popularity may spread in time, especially
Haggis — continued.
as it is possible to manufacture a Haggis in Scotland and forward it to any part of the world. We are informed by a Scotch publication that “ a Haggis boiled for two hours may be kept for a week or two, and when cold gets so firm that Haggises are often sent from Scotland to distant countries. They must in this case be made very dry, and covered with oatmeal ; nor will a Haggis keep so well if there is onion put to it.” It is satisfactory to learn that the Haggis can be served turned out of the sheep's paunch, if the shape of the pudding is not desired.
The term Haggis is derived from the word hack, with which is associated the French hacher, to chop up, the Haggis consisting, as will be seen by the following receipts, in the chopping up of sheep’s fry and other parts, and has no reference whatever to the paunch, or pluck, in which the meat is contained.
Records on this page
Dried-Haddock BrittensDried-Haddock ToastsDried Haddock with TomatoesFried Smoked HaddockHaggis