Boiled Haddock

Ingredients

• Clean a fish
• 2 or 3 table-spoonfuls of vinegar
• two onions, one turnip, and one carrot (all cut up small)
• one turnip
• one carrot
• £gall. of water
• twelve peppercorns
• a bunch of sweet herbs
• 4 table-spoonfuls of vinegar
• 2 tea-spoonfuls of salt

Method

1. 1

   Soak the fish in vinegar for an hour.

2. 2

   Boil onions, turnip, carrot, and spices in water for an hour.

3. 3

   Strain and add vinegar and salt.

4. 4

   Simmer the fish gently for 30 minutes.

5. 5

   Serve with some of the liquor.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 26. The excerpt below is the record exactly as published.

Boiled Haddock. — (1) Clean a fish, taking out the eyes, and put it in a dish with 2 or 3 table-spoonfuls of vinegar poured over it. Let it remain in this for an hour or so, turning it frequently. Put two onions, one turnip, and one carrot (all cut up small) into a saucepan with £gall. of water, and boil them, adding a little mace, twelve peppercorns, and a bunch of sweet herbs. When it has boiled for an hour, strain, pour the liquor into a fish-kettle, and add 4 table-spoonfuls of vinegar and 2 tea-spoonfuls of salt

Cook this with the app: pantry check, scaling, and the assistant.