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Dried Haddock
From A year's cookery, 1880
Serves 2
Care must be taken not to let the haddock lie in water too long to avoid a sodden taste.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 43. The excerpt below is the record exactly as published.
Dried Haddock. — Either wash, the haddock quickly and dry it, or mb it well with a clean soft cloth. It is necessary to do this because a haddock is touched by a good many lingers — some of them perhaps not very clean ones — before it is sent home to the customer. Gradually heat it through by laying it upon a gridiron over a slow clear fire. If preferred, toast it before the tire instead of broiling it. When done enough, put it skin downwards upon a dish, and rub a little fresh butter over it just before sending it to table. Another way of preparing dried haddock is to lay it in a pie-dish that has been made hot by being rinsed with boiling water, pour more A YEAR'S COOKERY . 49 boiling water upon it to cover it, lay a plate on the clisli to keep in the steam, and let it remain for five or ten minutes, according to the size. When hot through it should be drained, laid on a dish, peppered, rubbed over with fresh butter, and served. If liked, a bay leaf, a little parsley, and a small sprig of thyme
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