Haddock Filleted and Fried
From The St. Mungo cookery book, 1904
Presented as published in 1904. 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 The St. Mungo cookery book (1904) by Jean Lambie, page 8. The excerpt below is the record exactly as published.
HADDOCK, FILLETED AND FRIED. 'hake a filleted haddock, wash and dry it. Dip into it a little flour, pepper and salt. Then dip it into a well-beaten egg. Toss in breadcrumbs and fry in boiling fat. Serve with thin slices of lemon on ashet, and garnish with sprigs of parsley
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