Merluche fume la Milanaise
From Paper-bag cookery, 1911
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 27. The excerpt below is the record exactly as published.
Merluche fume la Milanaise. — Take a pound of filletted dried haddock. Dust lightly 86 SOYER’S PAPER-BAG COOKERY 87 with black pepper. Grease a bag. Put in the fillets of haddock. Pour over them the con- tents of half a pint of tomato catsup
Cook this with the app: pantry check, scaling, and the assistant.