Stewed Haddock

Ingredients

• pieces of fish
• salt
• cayenne
• a quarter of a pound of butter
• a quarter of a glass of wine

Method

1. 1

   Lay pieces of fish in a pan with the skin side up.

2. 2

   Sprinkle with salt and cayenne, and cover tightly, allowing the fish to stew in its juice for twenty minutes.

3. 3

   Then add a quarter of a pound of butter rolled in flour and a quarter of a glass of wine.

4. 4

   Stir the liquor and simmer for a few moments, when it is ready to serve.

5. 5

   No water should be used.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 5. The excerpt below is the record exactly as published.

Stewed Haddock Lay pieces of fish in a pan with the skin side up. Sprinkle with salt and cayenne, and cover tightly, allowing the fish to stew in its juice for twenty minutes. Then add a quarter of a 29 JOE TILDEN'S RECIPES FOR EPICURES pound of butter rolled in flour, and a quarter of a glass of wine

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