Smoked Haddock on Toast
From A second Dudley book of cookery and other recipes, 1914
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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 63. The excerpt below is the record exactly as published.
SMOKED HADDOCK ON TOAST FT1AKE a good white smoked haddock and mince it, not too finely. Mix with it a little good creamy Bechamel sauce, the yolk of an egg, a little grated Parmesan cheese and season with a little cayenne pepper
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