Finnan Haddie
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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 Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 23. The excerpt below is the record exactly as published.
FINNAN HADDIE. Lay in pan, put in oven and heat until skin can be easily removed. Remove skin. If too salty, parboil for a few minutes. Then place on hot platter, pour over a rich white sauce, or dressing of heated cream. Garnish with parsley
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