Boiled Haddock with Mushroom Sauce

Ingredients

• a Haddock
• two or three peppercorns
• 1 table-spoonful of vinegar
• a little salt
• half-a-dozen mushrooms
• a pat of butter

Method

1. 1

   Clean the Haddock and tie it in a circle.

2. 2

   Place it in a fish-kettle with water, peppercorns, vinegar, and salt.

3. 3

   Boil until done.

4. 4

   For the sauce, cook mushrooms in butter with salt and pepper until tender, then add to a saucepan with butter sauce and simmer.

5. 5

   Serve the fish garnished with mushrooms and sauce.

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 with Mushroom Sauce. —Clean a Had- dock, tie it in a circle, with its tail in its mouth, put it in a fish-kettle with a little water, and add two or three peppercorns, 1 table-spoonful of vinegar, and a little salt. Place the kettle on the fire, and boil until the fish is done. Put it on a dish, garnish with stewed mushrooms (see Fig. 909), and serve with mushroom sauce in a sauceboat. Fig. 909. Coiled Haddock with Mushroom Sauce. The sauce should be made as follows : Put half-a-dozen mushrooms in a saucepan with a pat of butter, sprinkle with salt and pepper, and cook until tender ; cut them up small, put them, with their liquor, into a saucepan, with a little butter sauce, and simmer gently for two or three minutes. Let the mushrooms be large, or if small use double or treble the quantity. Broiled Haddock. — (1) Clean and wash a fresh Haddock, dry it on a cloth, rub it over with vinegar, and dust witli flour ; put it on a well-greased gridiron over a clear fire, and broil for about fifteen minutes, turning frequently. When done, place it on a dish, and serve with anchovy or shrimp sauce. (2) Clean and wash a fresh Haddock, put it in a Dutch oven before a clear fire, and let it remain until the skin begins to rise ; then brush it over with egg, cover with, breadcrumbs, and lastly with flour. Place the fish on a hot, slightly-greased gridiron, put a small lump of butter on the top, and broil slowly for about half-an-hour. When done, put it on a napkin spread over a dish, and serve with any fish sauce. (3) Clean a fish, and cut it open to remove the bone, sprinkle lightly with salt and pepper, and hang it up Haddocks — continued. in a draughty place for about twelve hours. Brush it over thickly with butter slightly warmed, put it on a grid- iron, with the skin downwards, over a clear fire, and cook for twenty-five minutes, or until it is done. Brush over with a little more softened butter, and serve. (4) Clean a Haddock

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