Wyvern's Haddock

Ingredients

• a good-sized fresh Haddock
• three ounces of onion
• one of celery
• a bunch of parsley
• a saltspoonful of salt
• a claretglass of chablis or sauterne
• half an ounce of butter
• half an ounce of flour
• half a pint of broth
• half a gill of freshly made shrimp puree
• a quarter of a pint of cooked shrimps

Method

1. 1

   Remove the flesh from the Haddock and make a broth with the bones, adding onion, celery, parsley, and salt.

2. 2

   Simmer and strain.

3. 3

   In a saute-pan, combine the broth with wine and bring to a boil.

4. 4

   Add the fish and simmer for about 8 minutes.

5. 5

   Prepare a roux with butter and flour, then add broth and shrimp puree.

6. 6

   Pour over the fish before serving.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 50. The excerpt below is the record exactly as published.

three ounces of onion, some parsley, and plenty of pepper and salt. Simmer this for half an hour, cover with milk and water, and strain it. Heat the broth again, pour it boiling hot upon the fillets, and simmer them in it for fourteen minutes. Take out the fillets, put them 84 SEA FISH on a fire-proof dish, which has been buttered and sprinkled with chopped parsley. Either thicken the broth and pour it over the fillets, or for a more elaborate dish use oyster sauce (page 109). Set the dish in the oven for three or four minutes, and serve in the same. Hand quarters of lemons if you use oyster sauce. Haddock. — Haddock is one of the most valuable food fishes of Europe. It is plentiful on the British and Irish coasts, as well as in the North Sea and the North Atlantic. It often weighs fifteen pounds, but is much better when only weighing five pounds or less. Haddock can generally be got, but are best in the winter. They are a variety of Cod, and as the liver is very oily it is best taken out when the Haddock is cleaned. If liked, the liver can be fried or boiled separately. Haddock Stuffed and Baked. — This is a good old- fashioned dish. Season the inside of the Haddock well with pepper and salt. Make a stuffing of two ounces of butter (or, if preferred, two ounces of finely chopped suet), three ounces of sifted breadcrumbs, a teaspoonful of minced thyme, and the same of marjoram and parsley, season with pepper and salt, mix in two raw eggs, and work all well together. Put this into the Haddock, sew up the cavity, or fasten it with a small skewer. Truss the Haddock with string, putting its tail through its eyes, or fasten it into shape with two skewers. Butter a flat gratin dish, put the Haddock on, add a few bits of butter, and bake it in a moderate oven for from twenty minutes to half an hour. When the Haddock is served take out the skewers, or remove the string. Baste it well while in the oven. Mustard Sauce is good with baked Haddock. Or a Haddock can be laid on the drainer of a stewpan, just covered with fish broth, brought once to the boil, and then simmered for ten minutes. Egg sauce is best with boiled Haddock. Or fillets of Haddock can be fried either D’Orly in batter, or merely floured and served with a pat of inaitre d’hotel butter on each. “ Wyvern’s ” Haddock. — Carefully remove the flesh from each side of the backbone of a good-sized fresh Haddock, thus obtaining two long fillets. Put these aside. Break up the bones, tail, and head, and make a broth with them. For this put them into a stewpan with a saltspoonful of salt ; cover with “ WYVERN’S ” HADDOCK 85 cold water, bring slowly to the boil, then add three ounces of onion, one of celery, a bunch of parsley, some herbs, and mignonette pepper ; simmer till the broth is good, then strain and skim it. Choose a saute-pan with an upright rim, put in the broth with a claretglass of chablis or sauterne, and bring it to the boil. Now put in the two pieces of fish, let the broth return to the boil after their immersion, and then reduce the heat to simmering. In about eight minutes they will be done. Take them out with a slice, and lay them upon a hot dish, covering them up. Make a roux in a saucepan of half an ounce of butter and half an ounce of flour to half a pint of broth, pour the broth on it, and, as it is working, add by small pieces at a time half a gill of freshly made shrimp puree. For this, pick, pound and pass through a sieve a quarter of a pint of cooked shrimps, and simmer them till tender in broth. Reduce to the quantity required. When all is thoroughly amalgamated and skimmed, pom’ it over the pieces of fish through a pointed strainer, mask- ing them nicely. Haddock in a Mould. — Make the broth as for Wyvern’s Haddock

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