Finnan Haddock
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Great for Sunday night tea or breakfast.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 55. The excerpt below is the record exactly as published.
Finnan haddock, and a lamb's head, and a haggis." — Charles Dickens ("Pickwick Papers"). FINNAN haddock or " haddie/' as it is commonly called, makes an excellent plain dish for Sunday night tea as a ^'relish," or for break- fast served with eggs. Wash the fish thoroughly, leave in cold water half an hour, then bring to the boil in order to soften them slightly. Wipe dry, rub over with butter
Cook this with the app: pantry check, scaling, and the assistant.