Haddock Puddings

Ingredients

• Skin and bone two moderate-sized Haddocks
• Grate an equal quantity of stale bread
• three well-beaten eggs
• 1½ pints of water
• an onion
• a bunch of parsley
• a small piece of toasted bread
• 2 table-spoonfuls of flour
• 1 table-spoonful of butter
• a small pinch of cayenne pepper

Method

1. 1

   Skin and bone two moderate-sized Haddocks, put the flesh in a mortar, pound until smooth, then pass it through a fine sieve.

2. 2

   Grate an equal quantity of stale bread, pour as much boiling milk over as it will absorb, let it soak, then mix with the Haddock, and add a small quantity of finely-chopped parsley; pass the mixture through the sieve again, season to taste with salt and pepper, and moisten with three well-beaten eggs.

3. 3

   Divide the mass into moderate-sized quantities, mould into rolls with floured hands; put them into a saucepan of boiling salted water, and boil for a-quarter-of-an-hour.

4. 4

   To make the sauce, the trimmings and bones of the Haddocks should be put into a stewpan with a bunch of parsley, 1½ pints of water, an onion, a small piece of toasted bread, and a seasoning of salt and pepper.

5. 5

   Boil the water until well flavoured, then strain it into a clean stewpan, thicken it with flour and butter, and flavour with a few drops of mushroom ketchup and Worcestershire sauce, and a small pinch of cayenne pepper.

6. 6

   When cooked, put the puddings on a hot dish, pour the sauce over, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 29. The excerpt below is the record exactly as published.

n 1 pint of water, and continue stirring over the fire till it commences to boil ; add 1 wineglassful of vinegar and a little salt and pepper. Mix with the sauce 4oz. of butter, the beaten yolks of two eggs, and the juice of half a lemon ; stir it by the side of the fire till thick, but do not let it boil after the eggs are added. Put the fillets on a hot dish, pour the sauce over them, and serve. (2) Separate the fillets from the bones of the Haddocks, rub the fillets well with flour, then dip them in beaten egg, and cover with breadcrumbs. Pour some oil in a saute-pan, make it hot, put in the fillets, and fry. When browned, drain them, arrange on a folded napkin or an ornamental dish-paper on a hot dish, garnish with fried watercress, and serve with a sauceboatful of anchovy butter, melted, but not boiled. Fried Fillets of Haddocks. — (1) Skin and clean a Haddock, cut the flesh into fillets, trimming them into pieces about 6in. long, dip them into well-beaten egg and then into sifted breadcrumbs. Take care that they are well covered, plunge them into a frying-pan of boiling fat, and fry to a rich colour, turning them over so as to cook both sides. Take them out, drain, put them on a cloth spread over a dish, and serve with a sauceboatful of Dutch sauce. (2) Cut six fillets from a fresh Haddock, and dip them first into flour, then egg, and lastly breadcrumbs. Plunge them into a frying-pan of boiling lard or oil, and fry until done. Place them on a napkin on a dish, garnish round with watercress, and serve with a little anchovy butter melted in a boat. The skin should not be removed when the fillets are cut off. Fried Haddock. — Cut open a good-sized Haddock, brush it over with egg, cover it with a mixture of breadcrumbs, chopped parsley, chives, lemon thyme, and salt and pepper to taste. Put the fish into a frying-pan with a little butter, and fry until done and of a good brown colour. Put it on a napkin spread over a dish, and serve with sprigs of parsley for garnish. Grilled Haddock. — Clean and wash a Haddock, wipe it dry with a cloth, brush over with oil, and flour it. Put it on a warmed gridiron over a clear fire, and broil, turning over so as to cook both sides. Place it on a napkin spread over a dish, and serve with a sauceboatful of any fish sauce or melted butter. Fig. 910. Haddock a la Mai the d’Hotel. Haddock a la Maitre d’Hotel. — Clean a Haddock, and cut it open at the back on each side of the bone, sprinkle with salt and pepper, dip it in flour, place on a gridiron over a referred to, see under their special heads. For details respecting Culinary Processes, Utensils, Sauces, dec., THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Haddocks — continued. clear fire, and cook for about twenty minutes, turning care- fully. Put 2oz. of maitre-d’hotel butter on tbe back of tlie fish, set it in the oven to melt the butter, then place the fish on a dish, pour round 2oz. more of the butter mixed with 6 table-spoonfuls of common butter melted in a saucepan over the fire, and made quite hot. See Fig. 910. Haddock a la Sir Walter Scott. — This receipt is given by Soyer as the mode in which he prepared a dish of Scotch fish for a banquet given in honour of the great Scotch author. Clean a large Haddock, and cut it into four equal-sized pieces. Put 2 table-spoonfuls of finely- chopped onions into a sauce- pan with 1 table-spoonful each of ketchup, Harvey sauce, and sherry, and 1 breakfast-cupful of liquefied butter. Set the pan on the fire, and boil for fifteen minutes, stirring well without ceasing ; then drop in the pieces of Haddock, and cook them for about twenty minutes. When these are done, take them out, and arrange on a dish ; reduce the sauce a little, adding a little sugar and essence of anchovy, and pour it over the fish. Haddock Creams served with Mushrooms and Oysters. — Remove the skin and bones from a fresh Haddock, cut the flesh into small pieces, put it in a mortar, pound, and pass it through a fine hair sieve. Put i table-spoonful of butter in a saucepan with 1 table-spoonful of flour, and stir it over the fire till well mixed ; then stir in gradually 1 teacupful of milk. When the thickened milk boils, mix it with the fish, add 1 breakfast-cupful of thick cream, and season with salt, pepper, and a very small quantity of cayenne. Butter some dariole-moulds, fill them with the Cream, and tie pieces of paper over the top. Stand the moulds in a saucepan with boiling water to three-parts their height, and simmer gently for ten minutes. Boil the bones of the Haddock with about 1 breakfast-cupful of water to extract their flavour. Put 2 table-spoonfuls of flour and 1 table-spoonful of butter into a saucepan, stir it till mixed, then add 1 teacupful of the strained liquor of the bones, the liquor of six oysters, I teacupful of liquor from tinned mushrooms, and a few drops of anchovy sauce. Stir the mixture over the fire till boiling ; then move it to the side, season with salt, pepper, and cayenne, and stir in the beaten yolks of two eggs. • Warm separately a few tinned mushrooms and half-a-dozen oysters. Turn the Creams out of the moulds on to a hot dish, put the oysters and mushrooms in the centre, pour the sauce round, and serve. Haddock Pudding's.- — Skin and bone two moderate-sized Haddocks, put the flesh in a mortar, pound until smooth, then pass it through a fine sieve. Grate an equal quantity of stale bread, pour as much boiling- milk over as it will absorb, let it soak, then mix with the Haddock, and add a small quantity of finely-chopped parsley ; pass the mixture through the sieve again, season to taste with salt and pepper, and moisten with three well-beaten eggs. Divide the mass into moderate-sized quantities, which mould into rolls with floured hands ; put them into a saucepan of boiling salted water, and boil for a-quarter-of-an-hour. To make the sauce, the trimmings and bones of the Haddocks should be put into a stewpan with a bunch of parsley, lj pints of water, an onion, a small piece of toasted bread, and a seasoning of salt and pepper. Boil the water until well flavoured, then strain it into a clean stewpan, thicken it with flour and butter, and flavour with a few drops of mushroom ketchup and Worcestershire sauce, and a small pinch of cayenne pepper

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