Creamed Haddock

Ingredients

• Put a fish weighing five or six pounds
• which contains one tablespoon of salt
• Put one quart milk
• two sprigs parsley
• small sliced onion
• reserving half a cup milk
• two tablespoons flour
• add tablespoon butter

Method

1. 1

   Cook fish in salted water for 20 minutes.

2. 2

   Remove skin and bones carefully.

3. 3

   Prepare cream by boiling milk with parsley and onion, then stir in flour paste.

4. 4

   Season and pour over fish, baking for about 10 minutes to brown.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 205. The excerpt below is the record exactly as published.

Creamed Haddock, — Put a fish weighing five or six pounds on in cold water enoush to cover, and which contains one tablespoon of salt. Cook gently twenty minutes ; then lift out of the water, but let it remain on the tray. Now carefully remove all the skin and the head ; then turn the fish over into the dish in which it is to be served (it should be stone china), and scrape off" the skin from the other side. Pick out all the small bones ; they are down the whole length of the back, and a few in the lower part of the fish, near the tail, in rows like pins in a paper, ana it will take but a few minutes to remove tnem. Then take out the back-bone, starting at the head and working gently down toward the tail. Great care must be taken, that the fish may keep its shape. Cover with pre- pared cream as follows : Put one quart milk, two spries parsley and small sliced onion on to boil, reserving half a cup milk to mix with two tablespoons flour. When it boils, stir in the flour paste. Cook eight mmutes. Season highly with salt and pepper, add tablespoon butter

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