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Findon or 'Finnan' Haddocks
From Cassell's dictionary of cookery, 1892
Serves 2
Time: 10 to 15 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 513. The excerpt below is the record exactly as published.
Findon or "Finnan" Haddocks.— These haddocks are held in great esteem for their i^eculiar and delicate flavour. The genuine Finnan may be known by its odoiu' and J-. t ^ creamy yellow colom\ StrijD off the sldn, and broil before the fii-e or over a quick, clear one. Eub the fish over with butter
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