Haddock Filleted and Steamed
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 STEAMED. Roll up your fillets with a little pepper and .salt. Have a saucepan with boiling water on the fire. On the top of this lay a plate well greased. Lay the fillets on the plate and place a small basin over them. Steam for about 30 mins.
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