Findhorn Haddocks.—(No. 157*)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 5 days ago
Not a recipe
No
Ingredients (6)
fish
meat (optional)
Instructions (6)
  1. Let the fish be well cleaned, and laid in salt for two hours
  2. let the water drain from them, and then wet them with the pyroligneous acid
  3. they may be split or not
  4. they are then to be hung in a dry situation for a day or two, or a week or two, if you please
  5. when broiled, they have all the flavour of the Findhorn haddock, and will keep sweet for a long time
For beef or mutton
  1. The pyroligneous acid, applied in the same way to beef or mutton, gives the fine smoke flavour, and may be kept for a considerable length of time.
Original Text · last edited 5 days ago
Findhorn Haddocks.—(No. 157*.) Let the fish be well cleaned, and laid in salt for two hours; let the water drain from them, and then wet them with the pyroligneous acid; they may be split or not: they are then to be hung in a dry situation for a day or two, or a week or two, if you please; when broiled, they have all the flavour of the Findhorn haddock, and will keep sweet for a long time. The pyroligneous acid, applied in the same way to beef or mutton, gives the fine smoke flavour, and may be kept for a considerable length of time.
Notes
Split from recipe ad881c06-a608-4c4c-92e2-085dd5219dfe