Rizzared Haddock

Ingredients

• Rizzared Haddock
• Rub the haddock all over with oil or dissolved butter
• dredge flour upon it
• Put a little butter upon it

Method

1. 1

   Rub the haddock all over with oil or dissolved butter, dredge flour upon it, and broil it over a clear fire.

2. 2

   Put a little butter upon it, and serve very hot.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 257. The excerpt below is the record exactly as published.

Rizzared Haddock. Lamb’s Fry. Potted Beef. Compote of Plums. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Bread and Milk. Boiled Brill. Anchovy Sauce. Loin of Lamb, Braised. Baked Tomatoes. Potatoes. Beans. Cottage Plum Pudding. Cheese. Marketing. For the Day.— A Lamb’s Fry ordered yesterday; a moderate-sized Brill (January 9th and January 3rd) ; a Loin of Lamb ( May 22nd) ; Tomatoes ; Potatoes ; French Beans ; six ounces of Beef Suet. For To-morrow.— Half a pound of Bacon in rashers (January 3rd) ; Mustard and Cress. Breakfast. — Rizzared Haddock. — Rub the haddock all over with oil or dissolved butter, dredge flour upon it, and broil it over a clear fire. Put a little butter upon it

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