Finnan Haddie with Poached Eggs
From Luncheon, 1888
The fish may be boiled until done, and served in this manner, instead of broiling afterwards.
Presented as published in 1888. 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 Luncheon (1888) by Thomas J. Murrey, page 8. The excerpt below is the record exactly as published.
FINNAN HADDIE WITH POACHED EGGS. 29 it in a double saucepan, surrounded by water, and heat it through. Fill the jars three-fourths full of the mixture. Pour over it enough melted butter to fill the jar, and keep in a cool place. When wanted, remove the butter. This paste will be found excellent for sandwiches, sauces, etc., but not of the same color as the shrimp paste of the shops, which is colored with chemi- cals. Finnan Haddie with Poached Eggs. — Finnan baddies are smoked haddock. Most of the fish smoked in this vicinity are invariably kept too long before being cured, and are, there- fore, quite inferior to the Scotch and Canadian prepared fish. Cut the fish into pieces about three inches square. Remove the skin, and par- boil fifteen minutes. Drain quite dry in a towel, and brush over the fish a little butter ; broil a moment, and add melted butter and a little lemon juice ; on top of each piece of fish place a poached egg
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