Haddock Pudding

Ingredients

• a haddock weighing four pounds
• one quart of milk
• two tablespoonfuls of flour
• one of butter
• one small slice of onion
• two sprigs of parsley
• salt
• and pepper

Method

1. 1

   Cook the fish in boiling water for 20 minutes.

2. 2

   Remove skin and bones, cover with cream, and bake for 10 minutes to brown.

3. 3

   Garnish with parsley or puff paste cakes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 102. The excerpt below is the record exactly as published.

a haddock weighing four pounds, one quart of milk, two tablespoonfuls of flour, one of butter, one small slice of onion, two sprigs of parsley, salt, and pepper. Put the fish on in boiling water — enough to cover, and containing one tablespoonful of salt. Cook gently twenty minutes, then lift out of the water, but let it remain on the tray. Now carefully remove the top skin and the head, then turn the fish over into the dish in which it is to be served (it should be stone china), and scrape off the skin from the other side. Pick out all the small bones. You will find them the whole length of the back, and a few in the FISH. 169 lower part of the fish, near the tail. They are in rows like pins in a paper, and if you start all right it will take but a few minutes to remove them. Then take out the backbone, starting at the head and working gently down towards the tail. Great care must be taken that the fish may keep its shape. Cover with the cream (for which a recipe is given below), and bake about ten minutes, just to brown it a little. Garnish with parsley or little puff paste cakes, or you can cover it with the Avhites of three egg^, beaten to a stiff froth, and then slightly browned. This is a most excellent dish ; and haddock is cheap. It would be more esteemed if it were dearer. 66. To Prepare Cream for Haddock Pudding. Put the milk, parsley, and onion on to boil, reserving half a cupful of milk to mix with the flour. When it boils, stir in the flour, w^hich has been mixed smoothly with the milk. Cook eight minutes. Season highly with salt and pepper

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