Haddocks in Brown Sauce
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six or eight persons. Cost: 6d. each.
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 671. The excerpt below is the record exactly as published.
Haddocks in Brown Sauce.— Take eight or nine small haddocks ; wash, dry, and empty them, and put three of them into a sauce- pan, with a quart of good stock, a bunch of sweet herbs, a large onion, and the thin rind of half a lemon. Cut the meat fi-om the remaining half- dozen fish in fillets {f!ee Haddock, Fillets of), remove the skin, and put the heads, tails, and trimmings into the saucepan with the gravj'. Simmer gently for an hour and a half, then strain the gravy, season it rather highly with spices and cayenne, and brown it with a little brown roux [see Gravy, Brown, Roux for) . Put in the slices of fish, and boil them about ten minutes. "When sufficiently cooked, hit them carefully out with a slice, place them on a hot dish, and poui" the gravy over them. A little claret may be added, and it is an improve- ment to add also two dozen oysters
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