Dublin Bay Haddock
From Soyer's standard cookery, 1912
Serves 4
Common haddocks can be dressed the same way.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 52. The excerpt below is the record exactly as published.
Dublin Bay Haddock. This is a fish which I can highly recommend, both for its firmness and lightness; it is excellent plain boiled, and served with a cream sauce, or any other fish sauce. But the better STANDARD COOKERY. 73 plan is to cut four or five incisions upon each side of the fish, an inch deep, then put it into a deep dish, and cover well with salt, let it remain about two hours, then put into boiling water, to simmer from thirty to forty minutes, if a fish of five or six pounds in weight. Serve on a napkin garnished with plain boiled parsnips and parsley, with egg sauce in a boat. The common haddocks may be dressed precisely the same. Baked Haddock. Fill the interior of the fish with veal stuffing, sew it up with packthread, and truss it with the tail in its mouth, rub a piece of butter over the back, or egg and bread-crumb it over, set it on a baking-dish, which put in a warmish oven to bake; if a Dublin Bay haddock
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