Finnan Haddie
From Canadian cook book, 1924
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 23. The excerpt below is the record exactly as published.
FINNAN HADDIE. 1. Select fish thick and heavy for its size. 2. Soak 1 hour in cold water; drain. 3. To remove skin — (a), place in pan, skin side up; put into hot oven; leave 10 to 15 mins., when fish will be heated; lift out; remove skin; or (b), place in pan; cover with boiling water, keep just below boiling point 10 mins.; drain; remove skin. 4. Place on hot platter; pour over a rich white sauce; garnish with parsley. 1. Wash fish in cold water; if too salty, soak 1 hour; drain. 2. Place in butter
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