Haddock in a Mould
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
Shrimp sauce may be added.
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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 52. The excerpt below is the record exactly as published.
Haddock in a Mould. — Make the broth as for Wyvern’s Haddock, adding to it, off the fire and after it has been thickened, the yolk of a raw egg. Pound the flesh of the Haddock in a mortar, moistening it with a spoonful or two of the broth. When well pounded, pass the fish through the sieve, and add to it half its bulk of white breadcrumb that has been soaked in milk. Pound all together, moisten slightly with the broth and two well-beaten eggs, seasoning with spiced pepper
Cook this with the app: pantry check, scaling, and the assistant.