Boiled Fresh Haddock
From The book of plain cooking, 1904
Serve with parsley butter or egg sauces.
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 book of plain cooking (1904) by Ethel Archer, page 6. The excerpt below is the record exactly as published.
Boiled Fresh Haddock Put the fish in cold water with a little salt, and a few drops of vinegar or a slice of lemon. When it boils, continue to simmer gently for fifteen minutes or more, according to the size of the fish. Should the haddocks be small, place the tail in the mouth; put in boiling water ; simmer for about twenty minutes
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