Broiled Haddock

Ingredients

• haddock
• white of egg
• breadcrumbs
• flour

Method

1. 1

   Clean and dry the haddock, place before a brisk fire.

2. 2

   Coat with egg white, sprinkle with breadcrumbs and flour, then grill, turning and buttering the upper surface each time.

3. 3

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 35. The excerpt below is the record exactly as published.

breadcrumbs, the yolks of 4 eggs well beaten. Then rub through a sieve, adding whites of the eggs well whipped, put into a mould and bake. Fish Sausages. — A rich, wholesome, and tasty form of sausage, introduced by the Normal Company, is made, packed in tins, both fresh and smoked. The latter is an agreeable relish, always ready for use.. Herrings, Baked. — Thoroughly clean the herrings ; twist them in a round and put them in a pie-dish with vinegar, whole pepper, and a bay-leaf or two. Bake for three-quarters of an hour. Send them up for breakfast with a little of the liquor round them, and a sprig of parsley in the centre of each rounded fish. Herrings, Boiled. — When cleaned, scaled, washed, and dried, rub in salt and vinegar, then place in boiling water for 10 or 12 minutes, remove, drain, and serve with grated horseradish and horseradish sauce. Herrings, Toasted. — In Yarmouth the following bit of rhyme conveys a useful hint : ‘ There was never a herring spake but one, And he said, Toast my back before yon toast my bone.’ Herrings, Red. — Remove the heads and tails, split, bone, and baste with oil in a dish. Cook on a gridiron, turning them for a minute or two, and serve hot. Haddock, Broiled. — Clean, dry, and put before a brisk fire in a Dutch oven. Remove, when the skin rises, coat with white of egg, sprinkle with breadcrumbs, and dredge with flour

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