Finnon Haddock with Poached Eggs
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.
Finnon Haddock with Poached Eggs. Heat a large pie-dish, place the haddock in it and cover it with boiling water ; put a dish over and allow the fish to soak for eight minutes. The haddock should now be swollen to nearly double its original size. Drain it from the water and place it with the skin downwards in a Dutch oven before the fire, with several lumps of butter on the top ; add also a little pepper and cayenne
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