Haddock a la Sir Walter Scott

Ingredients

• Clean a large Haddock
• 2 table-spoonfuls of finely-chopped onions
• 1 table-spoonful of ketchup
• 1 table-spoonful of Harvey sauce
• 1 breakfast-cupful of liquefied butter
• a little sugar
• essence of anchovy

Method

1. 1

   Clean a large Haddock, cut it into four equal-sized pieces.

2. 2

   Put 2 table-spoonfuls of finely-chopped onions into a saucepan with 1 table-spoonful each of ketchup, Harvey sauce, and sherry, and 1 breakfast-cupful of liquefied butter.

3. 3

   Set the pan on the fire, and boil for fifteen minutes, stirring well without ceasing; then drop in the pieces of Haddock, and cook them for about twenty minutes.

4. 4

   When done, take them out, arrange on a dish, reduce the sauce a little, adding a little sugar and essence of anchovy, and pour it over the fish.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 30. The excerpt below is the record exactly as published.

Haddock a la Sir Walter Scott. — This receipt is given by Soyer as the mode in which he prepared a dish of Scotch fish for a banquet given in honour of the great Scotch author. Clean a large Haddock, and cut it into four equal-sized pieces. Put 2 table-spoonfuls of finely- chopped onions into a sauce- pan with 1 table-spoonful each of ketchup, Harvey sauce, and sherry, and 1 breakfast-cupful of liquefied butter. Set the pan on the fire, and boil for fifteen minutes, stirring well without ceasing ; then drop in the pieces of Haddock, and cook them for about twenty minutes. When these are done, take them out, and arrange on a dish ; reduce the sauce a little, adding a little sugar and essence of anchovy

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