Cassell's dictionary of cookery

Haddock Soup. — Take three haddocks, fillet them, and put the skins, heads, tails, bones, and fins, into a saucepan, with two quarts of stock, a bunch of parsley, two or three onions, and half a dozen peppercorns, and let them simmer gently for an hour and a half. Strain the soup. Melt two ounces of butter in a saucepan, add two ounces of lean ham, cut into dice, let them remain until brown, then mix in, very smoothly, two table-spoonfuls of flour. When this is brown, add, very gradually, the strained soup, and simmer for a quarter of an hour. Put in the pieces of fish, and, when they are sufficiently cooked, serve in a soup-tureen. A little ketchup or Madeira may be added, if liked. Sufficient for five or six persons. Probable cost, Is. 5d. per quart. Haddock Soup (another way).— Pick all the flesh from the bones of a large and very fresh haddock. Put the bones, head, &c., into two quarts of stock, with an onion, a caiTot, and a blade of mace, and let them simmer gently for three-quarters of an hour or more. Pound the meat in a mortar, and with it the crumb of a French roll, which has been soaked in milk and drained, a pint of picked shrimps, and a table-spoonful of finely-minced parsley. Strain the gravy, mix it gradually with the fish, &c., and boil all together for half an hour. Season with salt and pepper, pass the soup through a coarse sieve, thicken it with a little flour and butter, let it warm up once more, and serve. Probable cost, lOd. per quart. Sufficient for five or six persons. ^ HAD ( 290 ) HAG Haddock, Stewed. — Take a large fresh haddock, cut off the meat in fillets, and divide these into neat pieces. Put the bones and trimmings into a saucepan with a quart of water, an onion, a carrot, and half a dozen peppercorns, and let them simmer gently for half an hour. Strain the gravy, flour the slices of fish, and fry them in hot lard or dripping till they are brightly browned. Put them into the soup, and season it with salt, cayenne, and a table-spoonful of ketchup. Serve in a soup-tureen. Time, altogether, one hour. Sufiicient for two or three persons. Probable cost. Is. Haddock, Yorkshire Mode of Dressing. — Take a perfectly fresh haddock. Empty and wash it, rub it with a little salt, both inside and out, and hang it in an airy, cool situation for two days. Put it in a saucepan of boiling water, and simmer it gently for ten minutes. Take it up, di'ain it, remove the head and the skin, dip it in beaten egg, or a little thin flour and water, and strew over it some rather highly-seasoned bread-crumbs. Pour a tablespooonful of clarified butter over the fish, and put it in a Dutch oven before the fire until it is nicely browned. Boil an egg six minutes ; pound the yolk, and mix it with a quarter of a pint of good melted butter. Chop the white into small dice, stir them into the sauce, and serve in a tureen. Time, a quarter of an hour to toast. Sufficient for two persons. Probable cost, 9d. or more.