Broiled Smoked Haddock with Butter
From The Swedish, French, American cook book, 1918
Serves 3
Serve for breakfast or luncheon with creamed potatoes.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 147. The excerpt below is the record exactly as published.
Broiled Smoked Haddock with Butter Aiglefin fume et grille au Beurre Scale and wash the haddock; remove bone [and if haddock is too large for the family it can be cut in halves lengthwise]; rub some salad oil over; broil; sprinkle with pepper and salt; put on a pan with some melted butter, squeeze of an onion, and lemon; cover, and leave in oven for eight to ten minutes. Then place on a hot platter with shirred butter and chopped parsley put over the fish
Cook this with the app: pantry check, scaling, and the assistant.