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

Seasonable from August to February.

Ingredients
  1. haddock
  2. sufficient water to cover the fish
  3. 1/4 lb. of salt to each gallon of water
Directions
  • 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)

    Comments (0)Don't be shy, tell us what you think!   
    Colonial Sense is an advocate for global consumer privacy rights, protection and security.
    All material on this website © copyright 2009-19 by Colonial Sense, except where otherwise indicated.
    ref:T5-S21-P37-C-M