Broiled Haddock
From Handbook of practical cookery, 1886
Serves 1
Refer to directions for skinning sole.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 30. The excerpt below is the record exactly as published.
Broiled Haddock.— One haddock, one half ounce suet, one half ounce flour
Cook this with the app: pantry check, scaling, and the assistant.