Croutes of Smoked Haddock

Ingredients

• HALF a dried haddock
• half a pint of milk
• two eggs
• one shallot
• one teaspoonful of chopped parsley
• one ounce of butter
• a little brown bread
• and some seasoning

Method

1. 1

   Scald fish, remove skin and bones, and cook in milk until tender.

2. 2

   Drain and shred.

3. 3

   Melt butter, add shallot and parsley, then fish.

4. 4

   Stir in beaten eggs mixed with milk, season, and cook until it begins to set.

5. 5

   Serve on fried croutes of bread, garnished with parsley.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 63. The excerpt below is the record exactly as published.

CROUTES OF SMOKED HADDOCK HALF a dried haddock, half a pint of milk, two eggs, one shallot, one teaspoonful of chopped parsley, one ounce of butter, a little brown bread and some seasoning

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