Time: Large haddock, 1/2 hour; small, 1/4 hour, or rather less.

Seasonable from August to February.

  1. haddock
  2. sufficient water to cover the fish
  3. 1/4 lb. of salt to each gallon of water
  • Scrape the fish, take out the inside, wash it thoroughly
  • Lay it in a kettle, with enough water to cover it and salt in the above proportion
  • Simmer gently from 15 to 20 minutes, or rather more, should the fish be very large
  • Serve with plain melted butter, or anchovy sauc/li>

  • For small haddocks, fasten the tails in their mouths, and put them into boiling water. 10 to 15 minutes will cook them.

    Source: The Book of Household Management by Isabella Beeton (1859)

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