Haddock, Fillets of

Ingredients

• one moderate-sized haddock
• a table-spoonful of mushrooms
• a table-spoonful of finely-minced shallots
• a table-spoonful of chopped parsley
• a quarter of a pint of good brown sauce

Method

1. 1

   Divide the flesh from the bone, remove skin.

2. 2

   Dip fillets in beaten egg, roll in bread-crumbs, and fry in hot lard until browned.

3. 3

   Drain and serve on a hot dish with a mixture of mushrooms, shallots, and parsley simmered in brown sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 668. The excerpt below is the record exactly as published.

Haddock, Fillets of.— Divide the flesh from the bone b)^ running the edge of the knife along the side of the spine, and take off the skin. Dip the fillets in beaten egg, roll them in bread-crumbs, and then fry them in hot lard or dripping. When browned on both sides drain from the fat, and serve them on a hot HAD ( 289 ) HAD dish. Take a table-spoonful of mushrooms, chopped small, a table-spoonful of finely-minced shallots, and a table-spoonful of chopped parsley. Put these into a stewpan with a quarter ot a pint of good brown sauce. Simmer for a quarter of an hour, and serve in a tui-een. Time, ten minutes to fi-y. Probable cost of haddocks, 9d. each and upwards. Sufficient, one moderate- sized haddoc

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