Merluche Fume a la Milanaise
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 264. The excerpt below is the record exactly as published.
Merluche Fume a la Milanaise. Take a pound of filleted dried haddock. Dust lightly with black pepper. Grease a bag. Put in the fillets of haddock. Pour over them the contents of half a bottle of tomato castup. Cook for eighteen minutes; dish upon a very hot dish, and serve with plenty of well buttered toast
Cook this with the app: pantry check, scaling, and the assistant.