Steamed Smoked Haddock
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Variations include using Worcester sauce.
Presented as published in 1904. 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 The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 27. The excerpt below is the record exactly as published.
Steamed SmoTced Haddoclc. — Skin the fish and lay it in a hot pan, add enough boiling water not quite to cover it, cover down the pan and cook on a hot corner of the stove for ten or fifteen minutes ; then di-aiu, spread a little butter over it, and serve with a dust of cayenne and a sprinkling of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.