Boiled Haddock served with Lobster Sauce

Ingredients

• the fish
• 1 table-spoonful of salt
• the flesh of a small lobster
• loz. of butter
• 3oz. of butter
• 2 table-spoonfuls of flour
• 1 pint of boiling water
• 2 table-spoonfuls of lemon-juice
• a small quantity of cayenne

Method

1. 1

   Wash the Haddock and place it in a fish-kettle with boiling water and salt.

2. 2

   Boil gently for about thirty minutes.

3. 3

   Prepare the lobster by cutting it into small pieces and pounding the coral with butter.

4. 4

   Mix butter and flour in a saucepan, add pounded coral, lemon juice, cayenne, and boiling water.

5. 5

   Strain the sauce, add lobster pieces, and boil briefly.

6. 6

   Drain the fish, baste with sauce, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 28. The excerpt below is the record exactly as published.

Boiled Haddock served with Lobster Sauce. Wash } the fish, then put it into a fish-kettle with boiling water to cover it, add 1 table-spoonful of salt, and boil gently for about thirty minutes. Pick out the flesh of a small lobster, and cut it into small pieces ; put the coral in a mortar, with loz. of butter, and pound it. Put 3oz. of butter in a small saucepan, with 2 table-spoonfuls of flour, and stir it over the fire till well mixed ; then put in the pounded coral, and season with 2 table-spoonfuls of lemon-juice and a small quantity of cayenne. Pour in gradually 1 pint of boiling water

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