Haddock, Pickled

Ingredients

• a table-spoonful of salt
• half a table-spoonful of pepper
• a table-spoonful of finely-chopped parsley
• four good-sized haddocks
• two pints of vinegar
• one pint of water
• two or three bay-leaves

Method

1. 1

   Mix salt, pepper, and parsley.

2. 2

   Wash and scale haddocks, slice into inch-thick pieces, layer in a baking dish with seasoning and onions.

3. 3

   Pour vinegar and water over, add bay leaves, cover, and bake in a moderate oven.

4. 4

   Let cool, pour melted lard or clarified butter over to preserve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 669. The excerpt below is the record exactly as published.

Haddock, Pickled. — Mix a table-spoon- f«l of salt with half a table-si^oonful of pepper and a table-spoonful of finely-chopped parsley. Take four good-sized haddocks, wash and scale them, di\-ide them into slices an inch thick, and put them at the bottom of a deep baking- dish, in layers, with the seasoning and four finely-minced onions, strewn over each layer. Pour over all two pints of vinegar and one pint of water. Laj' two or three bay-leaves at the top, cover the dish closely, and bake in a moderate; oven. Let the haddocks get cold, then pour over them some melted lard or clarified butter. Keep the air from them, and they will remain good some time. Time, two hours to bake. Probable cost, 9d. each or upwards. Haddock, BechaufFe of. — Lift the meat from the bones in neat piec(;s, remove the skin, and put them into a baking-dish. Season them with a little pepper and salt, and poui- over them some good melted butter, flavoured with the essence of anchovy. Allow a quarter of a pint of melted butter to every pound of meat. Grate some bread-crumbs on the top, and put little bits of butter here and there. Bake in a moderate oven. Serve on a hot dish, with pickled walnuts as an accompaniment. Time, to bake about half an hour. Probable cost, 4d., exclusive of the cold fish. Sufficient for two persons. Haddock, Rechauffe of (another way). — Take the remains of cold haddock, remove the skin and bone, and divide into flakes. Slix thoroughly a tea-spoonful of finely-minced shallots, a tea-spoonful of chopped parsley, half a tea-spoonful of salt, half a tea-spoonful of pepper, and half a tea-spoonful of finely-minced lemon-rind. " Put the flakes of fish into a baldng- dish, sprinkle the powder over them, and pour on three table-spoonfuls of sala

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