Haddock, BechaufFe of

Ingredients

• the meat from the bones
• a quarter of a pint of melted butter
• the essence of anchovy
• some bread-crumbs

Method

1. 1

   Lift meat from bones, remove skin, and place in a baking dish.

2. 2

   Season with salt and pepper, pour melted butter over, sprinkle with bread-crumbs, and add bits of butter.

3. 3

   Bake in a moderate oven and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 669. The excerpt below is the record exactly as published.

Haddock, BechaufFe of. — Lift the meat from the bones in neat piec(;s, remove the skin, and put them into a baking-dish. Season them with a little pepper and salt, and poui- over them some good melted butter, flavoured with the essence of anchovy. Allow a quarter of a pint of melted butter to every pound of meat. Grate some bread-crumbs

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