Broiled Finnan Haddie
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 29. The excerpt below is the record exactly as published.
Broiled Finnan Haddie. Thoroughly wash and soak for one hour in cold water, skin side up. Pour ofiP cold water and cover with boiling water, and keep where it keeps hot, but does not boil, for twenty minutes. Drain, wipe dry and broil, first brushing with soft butter. Place in the broiler, keep the gas rather low, and cook for ten or twelve minutes. Turn onto a hot platter, butter and sprinkle with lemon juice
Cook this with the app: pantry check, scaling, and the assistant.