Cured Haddock

Ingredients

• cover with salt
• brush them over with pyroligneous acid

Method

1. 1

   Cut off the heads, rip the fish open, clean them, lay them flat, cover with salt, and let them remain for two or three hours, then brush them over with pyroligneous acid, and hang them up for a fortnight.

2. 2

   A quicker method is to put them on a string and hang them over a peat fire which does not emit much smoke or heat.

3. 3

   They will be fit to eat in two or three hours.

As published

This recipe was extracted from Recipes for the million (1891), page 93. The excerpt below is the record exactly as published.

cover with salt, and let them remain for two or three hours, then brush them over with pyroligneous acid

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