Smoked Haddock Stewed in Milk

Ingredients

• 1 smoked haddock.
• I \ oz. flour.
• Pepper.
• & pt. milk.
• 1 oz. butter.
• Sippets of toast.

Method

1. 1

   Take a smoked haddock weighing about 1 lb., dip it into boiling water for a minute or two, then remove the skin and all fins.

2. 2

   Cut the fish in neat-sized pieces, put them into a saucepan with the milk, and simmer slowly until the fish is quite tender.

3. 3

   Then lift out the pieces of fish, and keep them hot on a dish.

4. 4

   Work the butter and flour together on a plate with a knife, and when thoroughly blended, add them to the milk in the pan.

5. 5

   Stir over the fire, and cook a few minutes.

6. 6

   Add a pinch of pepper, and strain this sauce over the fish.

7. 7

   Garnish with sippets of toast, and serve hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 619. The excerpt below is the record exactly as published.

pepper. Notes. — This dish may be varied by using curry sauce or tomato pulp for moistening the fish instead of the white sauce ; or the toast may be spread with anchovy or shrimp paste before putting on the fish mixture, &c. 1 dessert-sp. sherry or Marsala. Seasoning. Bread-crumbs. A little butter. 1675. Minced Game in Scallops 3 or 4 oz. cooked game. 1 gill stock. 1 tea-sp. flour. 1 tea-sp. red currant jelly. Take the remains of any cooked game, remove all skin and bone, and chop them finely, or put them through the mincing machine. Mix the flour smoothly with the stock (game stock is best), turn both into a saucepan and stir over the fire until boiling. Then add the game, red-currant jelly, wine and seasoning to taste, and simmer all together for a few minutes. Grease about \ dozen scallop shells and line them with a coating of bread-crumbs. Fill them with the mince and put another coating of bread-crumbs on the top. Lay on two or three small pieces of butter, and brown quickly in the oven, or under the grill of the gas stove. Serve very hot, with a small sprig of parsley on each. 1676. Baked Haddock or Whiting 2 whiting or small had- docks. 3 tab.-sps. bread-crumbs A little butter. Salt. Pepper. 1 tea-sp. chopped pars- ley. i tea-sp. powdered herbs. A few slices of bacon. Clean the fish, cut off the heads and remove the skin. Lay them in a greased fireproof dish and sprinkle them with the bread-crumbs, which have been mixed with the parsley, herbs, and a good seasoning of pepper and salt. Lay some small slices of bacon round the dish, and cover all with a piece of greased paper, or put a few small pieces of butter on the top. Bake in a good oven from 15 to 20 minutes, and serve hot in the same dish. Notes. — The bacon may be omitted, but it is generally considered an improvement. Other kinds of fish may be cooked in the same way. 1677. Haddock en Casserole 3 or 4 haddocks. 1 oz. butter. 1 table-sp. flour. Pepper. Salt. A pinch of mace. Rind of \ lemon. 3 table-sps. milk. 1 tea-sp. chopped pars- ley. A squeeze of lemon juice Choose small haddocks, skin them and cut off the heads. Mix the flour, pepper, salt, and mace on a plate, and dip the fish into this, coating them on both sides. Now grease a fireproof dish with some of the butter, lay in the fish, pour the milk round, and add the thinly peeled rind of \ a lemon. Place the remainder of the butter in small pieces on the top, cover and cook in a good oven from 15 to 20 minutes. When ready, sprinkle with chopped parsley and a few drops of lemon juice. Serve in the same dish. Note. — Whiting or gurnet may be prepared in the same way. 1678. Rizzard Haddock The fish must be very fresh. Clean it, skin it, and cut off the head. If it is large, it should be split and the bone removed. Then rub it over with salt, both inside and outside, and hang it outside or in a current of air for at least 12 hours. Next day, wipe it carefully, brush it over with oil BREAKFAST DISHES 387 or dissolved butter, dredge it with flour, and broil as directed on p. 208. Serve very hot with a pat of butter on the top. A little watercress may be used as a garnish. 1679. Smoked Haddock, 1 Aberdeen haddocks are considered the best. Remove the fins and cut the fish in convenient- sized pieces. If very salt, steep it in hot water for a few minutes. Then place the fish on a well- greased baking dish, sprinkle it with pepper, cover with greased paper and bake in a moderate oven from 10 to 15 minutes, according to the thickness of the fish. Serve the fish very hot and in the dish in which it was cooked. 1680. Smoked Haddock, 2 Trim the fish and cut off the fins. Put it into a frying pan with warm water to cover it, bring it to the boil, and simmer slowly from 10 to 12 minutes, according to the thickness of the fish. Then lift it out, drain, and place it on a hot dish. Put a good piece of butter on the top and stand the dish in the oven or in front of the fire until the butter is melted. Garnish with watercress. This method of cooking is particularly suitable for larger fish and also for fillets of smoked cod or ling. 1681. Smoked or Finnan Haddock Stewed in Milk 1 smoked haddock. I \ oz. flour. Pepper. & pt. milk. 1 oz. butter. | Sippets of toast.

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