Stewed 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: 40 min Total: 40 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Melt two tablespoonfuls of dripping in a pan.
  2. Lay in the fish, previously cut into neat pieces, and fry it for eight or ten minutes, according to the thickness of the fish.
  3. Pour into the pan sufficient milk to cover the fish.
  4. Let it all stew gently together for about half an hour as slowly and over as gentle a fire as you can manage.
  5. Lift out and serve with a spoonful or so of the milk round it.
Original Text · last edited 4 days ago
Stewed Finnon Haddie.—Melt two tablespoonfuls of dripping in a pan, then lay in the fish, previously cut into neat pieces, and fry it for eight or ten minutes, according to the thickness of the fish; then pour into the pan sufficient milk to cover the fish and let it all stew gently together for about half an hour as slowly and over as gentle a fire as you can manage. Lift out and serve with a spoonful or so of the milk round it. (N.B.—The milk left over is an excellent foundation for fish sauce, soufflé, or fish toasts.) This is a Highland fisherman's recipe.
Notes
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