Smoked Haddock Toast

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905

Source: The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (16)

half a cooked Finnon haddock (one stewed in milk for choice) ↝ Fish, haddock, raw [Finfish and Shellfish Products]
1oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a full teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
the same of minced chives (or a very finely minced shallot) ↝ Chives, raw [Vegetables and Vegetable Products]
and of parsley ↝ Parsley, raw [Not included in a food category]
one or two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a pint of milk (preferably that in which the haddock was cooked) ↝ Milk, NFS [Milk, reduced fat]
black, red, or white pepper ↝ Spices, pepper, black [Spices and Herbs]
croûtons of fried brown bread ↝ Bread, Boston Brown [Biscuits, muffins, quick breads]
coralline pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
minced parsley ↝ Parsley, raw [Not included in a food category]

Alternative method

the fish ↝ Fish, raw [Fish]
for each table-spoonful allow a well-washed fillet of anchovy ↝ Fish, anchovy [Fish]
and a tiny piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
seasoning it with a dust of pepper ↝ Spices, pepper, black [Spices and Herbs]
a gill of any nice white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]

Instructions (11)

Flake very finely half a cooked Finnon haddock (one stewed in milk for choice).
Meantime melt 1oz. of butter with a full teaspoonful of flour, and the same of minced chives (or a very finely minced shallot) and of parsley, and stir it all over the fire till quite hot (but not browned).
Then add the flaked fish.
Meanwhile beat up one or two eggs in half a pint of milk (preferably that in which the haddock was cooked), season to taste with black, red, or white pepper.
Pour the egg mixture to the fish, stirring it all over the fire till thickened and well blended.
Pour the mixture on to croûtons of fried brown bread, and serve very hot, dusted with coralline pepper and minced parsley.

Flake the fish finely.
For each tablespoonful of fish, allow a well-washed fillet of anchovy and a tiny piece of butter.
Pound the fish, anchovy, and butter together till smooth, seasoning it with a dust of pepper.
Stir this mixture into a gill of any nice white sauce.
Allow it to get thoroughly heated.

Original Text · last edited 4 days ago

Smoked Haddock Toast.—Flake very finely half a cooked Finnon haddock (one stewed in milk for choice). Meantime melt 1oz. of butter with a full teaspoonful of flour, and the same of minced chives (or a very finely minced shallot) and of parsley, and stir it all over the fire till quite hot (but not browned), then add the flaked fish ; meanwhile beat up one or two eggs in half a pint of milk (preferably that in which the haddock was cooked), season to taste with black, red, or white pepper, and pour it to the fish, stirring it all over the fire till thickened and well blended, when you pour it on to croûtons of fried brown bread, and serve very hot, dusted with coralline pepper and minced parsley.
Or : Flake the fish finely, and for each table-spoonful allow a well-washed fillet of anchovy and a tiny piece of butter, and pound it all till smooth, seasoning it with a dust of pepper. Now stir it to a gill of any nice white sauce, allow it to get thoroughly

Notes

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