Tarbot a la Crème

Ingredients

• a haddock weighing about six pounds
• a quarter of a pound of fresh butter
• a tablespoonful of flour
• a pint of cream
• a tablespoonful of grated cheese

Method

1. 1

   Simmer the cleaned haddock in cold water with salt for half an hour.

2. 2

   Remove, drain, skin, and pick apart the fish.

3. 3

   Melt butter, stir in flour, add cream, and thicken without boiling.

4. 4

   Butter a baking dish, season fish, pour cream over it, sprinkle cheese, and bake for half an hour in a quick oven until brown.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 12. The excerpt below is the record exactly as published.

a haddoek weighing aboat six poands.; after it has been cleaned and washed in several waters, pat it over the fire in a fish-kettle with oold water and a tablespoonfol of salt, sim- mer it slowly for half an hoar ; when the fish is done, remove it from the water, drain it, then skin it, and teke oat all the bones, picking the flakes of the fish apart ; melt in a saaoepan a quarter of a pound of fresh butter, stir into this a toblespoonfui of flour; when there are no lumps add a pint of cream, stir it all the time until it thickens, but do not let it boil ; butter a baking dish, season the fish with a little cayenne pepper, salt and a very little powdered mace, and put it in the dish ; it should be a deep one ; then pour the cream over it, and sprinkle a tablespoonftil of grated chees

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