Savoury Haddock on Toast

Ingredients

• 3 anchovies
• 1 oz. butter
• 2 table-sps. cream
• 1 yolk of egg
• 4 table-sps. smoked haddock
• 2 table-sps. white sauce
• | doz. small rounds of toast
• 1 tomato
• A lit tle pickle

Method

1. 1

   Dip the fish into boiling water, then skin it and remove the bone.

2. 2

   Wash the anchovies, and skin and bone them.

3. 3

   Pound the flesh of the haddock and the anchovies in a mortar with the butter, and then rub them through a wire sieve.

4. 4

   Put the mixture into a saucepan with the seasoning and cream, and heat thoroughly over the fire without allowing it to boil.

5. 5

   Pile this mixture on small rounds of hot buttered toast or fried bread, decorate them with finely-chopped parsley and hard-boiled egg or lobster coral, and serve them very hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 816. The excerpt below is the record exactly as published.

3 anchovies. 1 oz. butter. 2 table-sps. cream. 1 yolk of egg. Dip the fish into boiling water, then skin it and remove the bone. Wash the anchovies, and skin and bone them. Pound the flesh of the haddock and the anchovies in a mortar with the butter, and then rub them through a wire sieve. Then put the mixture into a saucepan with the seasoning and cream, and heat thoroughly over the fire without allowing it to boil. Pile this mixture on small rounds of hot buttered toast or fried bread, decorate them with finely-chopped parsley and hard-boiled egg or lobster coral, and serve them very hot. 4 table-sps. smoked haddock. 2 table-sps. white sauce. Seasoning. Use cooked haddock. | doz. small rounds of toast. A little butter. 1 tomato. A lit tie pickle

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