Haddock Broiled with Lemon and Parsley
From Little French dinners, 1898
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 23. The excerpt below is the record exactly as published.
a little salt and then with butter. Sprinkle them well with pepper, and having well greased the gridiron to prevent the fish from sticking, broil the haddocks over a clear fire. When done — they should be nice and brown — butter them again, squeeze the juice of half a lemon over the fish, sprinkle them freely with very finely chopped parsley
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