Dried-Haddock Toasts

Ingredients

• lb. of dried Haddock
• 2oz. of butter
• pepper
• salt
• some slices of bread
• lobster coral
• finely-chopped parsley
• finely-chopped white of hard-boiled eggs

Method

1. 1

   Chop dried Haddock and gherkins, heat with butter and seasonings.

2. 2

   Fry bread until golden, drain.

3. 3

   Top with fish mixture and garnish with coral, parsley, and egg whites.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 33. The excerpt below is the record exactly as published.

Dried-Haddock Toasts. — Finely chop |lb. of dried Haddock and two gherkins, put them in a saucepan with 2oz. of butter, season with pepper and salt, and stir them over the fire till hot. Cut some slices of bread, fry them till golden brown in butter, then drain them. Put a heap of the fish mixture on each of the toasts, sprinkle some over with lobster coral that has been passed through a fine hair sieve, some with finely-chopped parsley, and the remainder with finely-chopped white of hard-boiled eggs

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