Boiled Haddock masked with Jelly

Ingredients

• a Haddock
• 1 pint of water
• 1 pint of vinegar
• five or six slices of onion
• 1 teaspoonful of mixed spice
• bay-leaf
• pepper
• salt to taste

Method

1. 1

   Clean the Haddock and tie its tail in its mouth.

2. 2

   Boil water and vinegar with onion, mixed spice, bay-leaf, pepper, and salt.

3. 3

   After boiling, let it cool, then add the fish and simmer gently.

4. 4

   Remove the fish, cool slightly, and brush with aspic jelly, repeating until set.

5. 5

   Serve with parsley.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 27. The excerpt below is the record exactly as published.

Boiled Haddock masked with Jelly. — Clean a Haddock, wash it carefully, and tie its tail in its mouth. Put 1 pint of water and ^ pint of vinegar in a saucepan, and boil with five or six slices of onion, 1 teaspoonful of mixed spice, and bay-leaf, pepper, and salt to taste

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