Haddock, Yorkshire Mode of Dressing
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two persons. Cost: 9d. or more.
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 670. The excerpt below is the record exactly as published.
Haddock, Yorkshire Mode of Dressing. — Take a perfectly fresh haddock. Empty and wash it, rub it with a httle salt, both inside and out, and hang it in an airy, cool situation for two days. Put it in a saucepan of boiling water, and simmer it gently for ten minutes. Take it up, di'ain it, remove the head and the skin, dip it in beaten egg, or a little thin flour and water, and strew over it some rather highty-seasoned bread-crumbs. Pour a table- spooiif ul of clarified butter over theiish, and put it in a Dutch oven before the fire until it is nicely browned. Boil an egg six minutes ; pound the yolk, and mix it with a quarter of a pint of good melted butter
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