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Smoked Haddock, Citizen Style
From Practical household cookery, 1891
Serves 2
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 90. The excerpt below is the record exactly as published.
SMOKED HADDOCK, CITIZEN STYLE. Trim and boil two haddocks as in No. 458, and then skin and bone them carefully ; then chop them into small dice, and mix these well with a pound and a half of boiled 212 PRACTICAL HOUSEHOLD COOKERY. potatoes, piiBviously cooked and rubbed through a wire sie^e ; season with pepper, a little cayenne, and nutmeg ; lay the mixture on a gratin-dish, nicely shaped ; melt two ounces of fresh butter, mix with it the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.