Filleted Haddock
From The book of plain cooking, 1904
Serve on a dish-paper, garnished with lemon and parsley.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 6. The excerpt below is the record exactly as published.
Filleted Haddock Cut each fillet in halves, and roll. Should it be a very large haddock, cut each fillet into four. Dust lightly with flour, roll in egg and bread-crumb, and fry in boiling fat
Cook this with the app: pantry check, scaling, and the assistant.