Haddock, Boiled, with Egg Sauce

Ingredients

• two ounces of beef suet
• four ounces of finely-grated bread-crumbs
• a tea-spoonful of chopped parsley
• a tea-spoonful of thyme
• a shallot, finely minced
• work all together with a raw egg
• Boil two eggs for seven minutes
• half a pint of good melted butter

Method

1. 1

   Mix suet, bread-crumbs, parsley, thyme, shallot, pepper, salt, and nutmeg with a raw egg.

2. 2

   Stuff the haddock, sew it up, and boil in salt water.

3. 3

   Prepare egg sauce by mixing powdered yolks with melted butter and diced whites.

4. 4

   Serve together.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 666. The excerpt below is the record exactly as published.

a tea-spoonful of chopped parsley at the bottom of a pie-dish, and pour over them an ounce of oil or clarified butter. Season the haddock with pepper and salt, and lay it on the minced herbs. Put the same quantity of onion and parsley over as under it, and pour on it a quarter of a pint of ale, stock, or water. Place three or four lumps of butter here and there on the fish, put a cover on the dish, and bake in a moderate oven. Serve the haddock in its own sauce. Time, a medium- sized haddock, twenty minutes or haK an hour. Probable cost, lOd. and upwards. Sufficient for three or four persons. Haddock, Baked (another way).— Wash the fish, scrape oft' the scales, and in emptying it, open it as little as possible. Sprinkle a little salt, and squeeze the juice of a large lemon upon it ; let it stand two or three hours, turning it over once or twice during the time. ^lix the finely-minced rind of half a lemon with two ounces of grated bread-crumbs, add half a salt-spoonful of salt, haK a salt-spoonful of pepper, and a quarter of a small nutmeg. Wipe the fish quite dry, brush it over with beaten egg, and strew the seasoned crumbs upon it. Put it on a wire drainer in a dish, pour on it four ounces of clarified butter, and bake it in a moderate oven. Baste it two or three times during the process. Send the gravy from tho fish to table with it. Time, from twenty minutes to half an horn- to bake a moderate-sized fish. Sufficient for two or three persons. Probable cost of haddock, 9d. and. upwards. Haddock, Baked (another way).— Clean and scale the haddock, wipe it very drj% and fill it with a good veal forcemeat. Sew up the slit securely with strong thread, dredge a little HAD ( 288 ) HAD flour and a pinch, of salt over it, and put about two ounces of butter, broken into small pieces, here and there in the dish. Bake it in a moderate oven. Mince, very finely, two large gherkins, a table-spoonful of capers, and three shallots; add half a salt-spooiiful of pepper, and put these ingredients into a saucepan, with half a pint of good brown sauce. Simmer gently for five minutes, then add a tea-spoon- ful of the essence of anchovy, and a table- spoonful of vinegar. Lift the haddock care- fully into a hot dish, garnish with parsley and sliced lemon, and send the sauce to table in a tureen. Time, twenty minutes or half an hour to bake a moderate-sized haddock. Probable cost, 9d. and upwards. Sufficient for three or four persons. Haddock, Baked, Gravy for {see Gravy for Haddock, Baked) . Haddock, Boiled. — Wash the fish thoroughly, scrape off the scales, empty it, wipe the inside, and fasten the tail in the mouth with a skewer. Put two ounces of salt into half a gallon of water, and, when it is dissolved, put in the fish. Bring the water quickly to a boil, remove the scum carefully, then simmer gently until the ej'es of the fish start and the flesh leaves the bone easily. Take it up as soon as it is sufficiently cooked, or it will be hard and tasteless. Serve it on a napkin, garnish with parsley, and send melted butter and anchovy sauce to table in a tureen. Time, according to the size — a haddock weighing three pounds will require about ten minutes after the water boils. Sufficient for four or five persons. Probable cost of haddock, from 9d. upwards. Haddock, Boiled, with Egg Sauce. — Shred two ounces of beef suet very finely, and mix with it four oimces of finely-grated bread-crumbs, a tea-spoonful of chopped pars- ley, a tea-spoonful of thyme, and a shallot, finely minced ; add a little pepper and salt, and a grate or two of nutmeg, and work all together with a raw egg. Fill the haddock with this stuffing, sew it up with strong thread, truss it in the shape of the letter S, and boil it in salt and water. When done, take it up, drain, and serve garnished with parsley. Boil two eggs for seven minutes. When cold, powder the yolks, and mix them with half a pint of good melted butter

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