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Smoked Haddock
From Cookery for every household, 1914
Serves 2
White sauce may be used instead of milk and butter. Optional: Add small tomatoes or Parmesan cheese.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 1003. The excerpt below is the record exactly as published.
Smoked Haddock Trim a smoked haddock weighing from 1£ to 2 lbs., and season it with pepper to taste. Place it in a well-greased paper bag, and add 2 or 3 table-spoonfuls of milk and a piece of butter the size of a walnut
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