Bacon and Finnon Haddie

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Time
Cook: 5 min Total: 5 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
main
seasoning
Instructions (6)
  1. Flake the remains of a cooked smoked haddock neatly.
  2. Slice some thin rashers of bacon, and halve or quarter these as may be required.
  3. Wrap a flake or two of haddock, sandwich fashion, between two bits of bacon.
  4. Bake in a tin in a hot oven for five minutes till the bacon is cooked.
  5. Serve on croûtons fried as above in bacon fat.
  6. If preferred, the sandwiches, rather highly seasoned with minced shallot or chives, parsley, and freshly ground black pepper, may be...
Original Text · last edited 4 days ago
Bacon and Finnon Haddie.—Flake the remains of a cooked smoked haddock neatly, and slice some thin rashers; halve or quarter these as may be required, and wrap a flake or two of haddock, sand-wich fashion, between two bits of bacon; bake in a tin in a hot oven for five minutes till the bacon is cooked, and serve on croûtons fried as above in bacon fat. If preferred, the sandwiches, rather highly seasoned with minced shallot or chives, parsley, and freshly ground black pepper, may be
Notes
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