Croutes of Haddock

Ingredients

• a Finnon haddock about a pound in weight
• two ounces of butter
• four tablespoonfuls of milk
• a well-beaten yolk of egg
• a little pepper
• a teaspoonful of lemon-juice

Method

1. 1

   Remove skin and bones from haddock, cook with butter, milk, egg yolk, pepper, and lemon juice until smooth.

2. 2

   Serve on hot buttered toast, sprinkled with parsley and pepper.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.

Croutes of Haddock. Take a Finnon haddock about a pound in weight, free it from skin and bones, and put it into a stewpan with two ounces of butter, four table- spoonfuls of milk, a well-beaten yolk of egg, a little pepper, and a teaspoonful of lemon-juice

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