Haddock, Rechauffe of (another way)
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for multiple servings.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 669. The excerpt below is the record exactly as published.
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 salad-oil
Cook this with the app: pantry check, scaling, and the assistant.