Haddock a la Maitre d'Hotel

Ingredients

• Clean a Haddock
• 2oz. of maitre-d’hotel butter
• 2oz. more of the butter mixed with 6 table-spoonfuls of common butter
• 6 table-spoonfuls of common butter

Method

1. 1

   Clean a Haddock, cut it open at the back on each side of the bone, sprinkle with salt and pepper, dip it in flour, place on a gridiron over a clear fire, and cook for about twenty minutes, turning carefully.

2. 2

   Put 2oz. of maitre-d’hotel butter on the back of the fish, set it in the oven to melt the butter, then place the fish on a dish, pour round the melted butter mixed with common butter, and made quite hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 29. The excerpt below is the record exactly as published.

Haddock a la Maitre d’Hotel. — Clean a Haddock, and cut it open at the back on each side of the bone, sprinkle with salt and pepper, dip it in flour, place on a gridiron over a referred to, see under their special heads. For details respecting Culinary Processes, Utensils, Sauces, dec., THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Haddocks — continued. clear fire, and cook for about twenty minutes, turning care- fully. Put 2oz. of maitre-d’hotel butter on tbe back of tlie fish, set it in the oven to melt the butter, then place the fish on a dish, pour round 2oz. more of the butter mixed with 6 table-spoonfuls of common butter

Cook this with the app: pantry check, scaling, and the assistant.