HADDOCKS BROILED, WITH DUTCH SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
  1. To broil haddocks in perfection, it is necessary, first, to wipe them well over, and then to score them with a sharp knife.
  2. Next to steep them in a little salad oil, pepper, and salt.
  3. About half an hour before dinner, place the haddocks on a gridiron which has been rubbed with whitening, and broil them.
  4. When done on both sides, dish them up on a napkin, and send some Dutch sauce (No. 42) to table in a boat.
Original Text
HADDOCKS BROILED, WITH DUTCH SAUCE. To broil haddocks in perfection, it is necessary, first, to wipe them well over, and then to score them with a sharp knife; next to steep them in a little salad oil, pepper, and salt. About half an hour before dinner, place the haddocks on a gridiron which has been rubbed with whitening, and broil them; when done on both sides, dish them up on a napkin, and send some Dutch sauce (No. 42) to table in a boat.
Notes
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