Finnan Haddie
From Standard Paper-Bag Cookery, 1912
Can be served whole or flaked with cream sauce.
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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 12. The excerpt below is the record exactly as published.
Finnan Haddie. — Pick out a fish that is thick through the centre, weighing about two pounds. Soak in cold water, after washing well, for an hour. Brush all over with melted butter, dredge with flour, put in a well- buttered bag, skin side down, dot with butter and pour over it a cup of hot milk
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