pescatariannut-freesoy-free
Haddock Toasts
From The encyclopaedia of practical cookery, 1892
Serves 1
Dried Haddocks may be smoked or not.
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 31. The excerpt below is the record exactly as published.
Haddock Toasts. — Skin and bone a Haddock, and cut it up in small pieces. Cut some slices of bread, put them in a frying- pan with butter or clarified fat, fry till of a bright golden brown on both sides, and drain them on paper near the fire. Put the fish in a stewpan with about 2oz. of butter, season to taste with pepper, salt, and a few drops of anchovy essence (or this may be omitted if objected to), and toss it about over the fire until hot. Spread the fish on the bread, and lean them against a fried bread crouton placed in the centre of the dish, then rub the yolks of one or two hard-boiled eggs through a wire sieve over them, and strew a small quantity of chopped parsley
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