put a piece of butter the size of a large egg
into a saucepan ; when melted put with it two
finely-minced onions, turn them about till they
are lightly browned, then pour over them a
pint of good, nicely-flavoured stock. Put in
any bones or trimmings of meat that you may
have, and simmer gently for half an hour ; then
strain the gravy, and add a table- spoonful of
flour and a dessert-spoonful of curry-powder,
mixed smoothly with a little cold water. Boil
I again for twenty minutes, and skim carefully.
! Put in the flsh, with a little salt and pepper, if
I required, and when quite hot serve on a hot
I dish, with a border of well-boiled rice✪ Haddock, Cold, Curry of round it.
I Probable cost, 4d., exclusive of the cold meat.
I Sufficient for three or four persons.
Haddock, Curried. — Clean and skin
the fish, and lift the flesh from the bones, then
divide it into pieces about three inches long and
one inch wide. For a fish three pounds in
weight put a pint and a half of good, nicely-
flavoured stock into a saucepan, and thicken it
with a dessert-spoonful of curry-powder and a
tea-spoonful of flour, mixed smoothly with two
table-spoonfuls of the .gravy. Mince two onions
verj' finely, and put them into the soup. Add
a quarter of a pint of cream or new mUk✪ Haddock, Curried.
Flour the pieces of fish, and fry them in hot
lard or dripping till they are brightly browned.
Drain them from the fat, and put them into the
gra\"y. Simmer gently for eight or ten minutes,
skim the sauce, put the fish into the middie of
the dish, pour the sauce over it, and serve.
Time, one hour. Probable cost of haddock,
9d. or upwards. Sufficient for four or five
persons.
Haddock, Fillets of.— Divide the flesh
from the bone b)^ running the edge of the knife
along the side of the spine, and take off the skin.
Dip the fillets in beaten egg, roll them in
bread-crumbs, and then fry them in hot lard
or dripping. When browned on both sides
drain from the fat, and serve them on a hot
HAD
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HAD
dish. Take a table-spoonful of mushrooms,
chopped small, a table-spoonful of finely-minced
shallots, and a table-spoonful of chopped parsley.
Put these into a stewpan with a quarter ot a
pint of good brown sauce. Simmer for a quarter
of an hour, and serve in a tui-een. Time, ten
minutes to fi-y. Probable cost of haddocks, 9d.
each and upwards. Sufficient, one moderate-
sized haddoc✪ Haddock, Fillets ofk for three persons.
Haddock, Finnan. — The Fiiman or
Findleom haddock is so named from the village
of Findleom, about six miles from Aberdeen,
where they are prepared in large quantities.
They may be imitated with tolerable success as
follows : — Clean a haddock thoroughly, cut oif
the head, split the fish open, and lay it in salt
for two hours. Wet it with pyroligneous acid,
and hang it in a dry place for two or thi-ee
days. The acid will impart the proper smoky
flavour. Time, two hours to lie in salt. Pro-
bable cost, 9d. or lOd. each.
Haddock, Finnan [see also Findon or
Finnan Haddocks).
Haddock, Finnan, To Broil.— Heat
the haddock gradually, either over or before a
clear fire, turning it occasionally, till it is quite
hot. Kub a little butter over it before sending
it to table. If very salt, it should be soaked
in water for an hour before it is wanted. Time,
eight or ten minutes. Probable cost, od. or 6d.
each. Sufficient for two persons.
Haddock, Finnan, To Prepare.— Cut
Page 668 · 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
put a piece of butter the size of a large egg
into a saucepan ; when melted put with it two
finely-minced onions, turn them about till they
are lightly browned, then pour over them a
pint of good, nicely-flavoured stock. Put in
any bones or trimmings of meat that you may
have, and simmer gently for half an hour ; then
strain the gravy, and add a table- spoonful of
flour and a dessert-spoonful of curry-powder,
mixed smoothly with a little cold water. Boil
I again for twenty minutes, and skim carefully.
! Put in the fish, with a little salt and pepper, if
I required, and when quite hot serve on a hot
I dish, with a border of well-boiled rice round it.
I Probable cost, 4d., exclusive of the cold meat.
I Sufficient for three or four persons.
Haddock, Curried. — Clean and skin the fish, and lift the flesh from the bones, then divide it into pieces about three inches long and one inch wide. For a fish three pounds in weight put a pint and a half of good, nicelyflavoured stock into a saucepan, and thicken it with a dessert-spoonful of curry-powder and a tea-spoonful of flour, mixed smoothly with two table-spoonfuls of the .gravy. Mince two onions verj' finely, and put them into the soup. Add a quarter of a pint of cream or new milk. Flour the pieces of fish, and fry them in hot lard or dripping till they are brightly browned. Drain them from the fat, and put them into the gravy.. Simmer gently for eight or ten minutes, skim the sauce, put the fish into the middie of the dish, pour the sauce over it, and serve. Time, one hour. Probable cost of haddock, 9d. or upwards. Sufficient for four or five persons.
Haddock, Fillets of.— Divide the flesh from the bone by running the edge of the knife along the side of the spine, and take off the skin. Dip the fillets in beaten egg, roll them in bread-crumbs, and then fry them in hot lard or dripping. When browned on both sides drain from the fat, and serve them on a hot
HAD
( 289 )
HAD
dish. Take a table-spoonful of mushrooms, chopped small, a table-spoonful of finely-minced shallots, and a table-spoonful of chopped parsley. Put these into a stewpan with a quarter of a pint of good brown sauce. Simmer for a quarter of an hour, and serve in a tureen. Time, ten minutes to fry. Probable cost of haddocks, 9d. each and upwards. Sufficient, one moderatesized haddock for three persons.
Haddock, Finnan. — The Finnan or Findon haddock is so named from the village of Findon, about six miles from Aberdeen, where they are prepared in large quantities. They may be imitated with tolerable success as follows : — Clean a haddock thoroughly, cut off the head, split the fish open, and lay it in salt for two hours. Wet it with pyroligneous acid, and hang it in a dry place for two or three days. The acid will impart the proper smoky flavour. Time, two hours to lie in salt. Probable cost, 9d. or lOd. each.
Haddock, Finnan [see also Findon or Finnan Haddocks).
Haddock, Finnan, To Broil.— Heat
the haddock gradually, either over or before a clear fire, turning it occasionally, till it is quite hot. Rub a little butter over it before sending it to table. If very salt, it should be soaked in water for an hour before it is wanted. Time, eight or ten minutes. Probable cost, od. or 6d. each. Sufficient for two persons.
Haddock, Finnan, To Prepare.— Cut
Records on this page
Haddock, Cold, Curry ofHaddock, CurriedHaddock, Fillets of