Metelote of Haddock

Ingredients

• the haddock
• six good-sized onions
• salt
• pepper
• two tablespoons lemon juice

Method

1. 1

   Wash and skin the haddock and remove the flesh from the bones in firm pieces suitable for serving.

2. 2

   Put the head, bones and trimmings to cook in cold water and add a small sliced onion and salt and pepper.

3. 3

   Boil six good-sized onions until tender, then drain and slice and put half of them into a buttered baking dish.

4. 4

   Arrange the pieces of fish on these, sprinkle with salt and pepper, then add the remaining onions.

5. 5

   Drain the fish from the trimmings, add to it two tablespoons lemon juice and pour it over onions and fish.

6. 6

   Cover very closely and cook in the oven until the fish is tender.

7. 7

   Then drain off the liquid, beat it to the boiling point, and thicken it with two eggs slightly beaten and diluted with a little of the hot liquid.

8. 8

   Arrange the onions on a hot platter and place the fish on top, then pour over the thickened liquid.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 8. The excerpt below is the record exactly as published.

METELOTE OF HADDOCK— Wash and skin the haddock and remove the flesh from the bones in firm pieces suitable for serving. Put the head, bones and trimmings to cook in cold water and add a small sliced onion and salt and pepper. Boil six good-sized onions until tender, then drain and slice and put half of them into a buttered baking dish. Arrange the pieces of fish on these, sprinkle with salt and pepper, then add the remaining onions. Drain the fish from the trimmings, add to it two tablespoons lemon juice

Cook this with the app: pantry check, scaling, and the assistant.