Bacon and Finnon Haddie
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Alternatively, the sandwiches may be wrapped in heart-shaped pieces of oiled paper and broiled.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 30. The excerpt below is the record exactly as published.
Bacon and Finnon Haddie. — Flake the remains of a cooked smoked haddock neatly, and slice some thin rashers ; halve or quarter these as may be required, and wrap a flake or two of haddock, sand- wich fashion, between two bits of bacon ; bake in a tin in a hot oven for five minutes till the bacon is cooked, and serve on croutons fried as above in liacon fat. If preferred, the sandwiches, rather liighly seasoned with minced shallot or chives, parsley, and freshly ground black pepper
Cook this with the app: pantry check, scaling, and the assistant.