Haddocks and Whitings

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

vinegar ↝ Vinegar [Mustard and other condiments]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
plain melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
shrimp sauce

Instructions (8)

Gut and clean wash the fish.
Dry them well in a cloth.
Rub a little vinegar over them to prevent the skin from breaking.
Dredge them well with flour.
Rub the gridiron well with beef suet before you put the fish on.
Let your gridiron be very hot when you lay your fish on, otherwise they will stick to it, and the fish be broke in turning.
While they are broiling, turn them two or three times.
When enough serve them up with plain melted butter, or shrimp sauce.

Original Text

Haddocks and Whitings.
WHEN you have gutted and clean washed them, dry them well in a cloth, and rub a little vinegar over them, which will prevent the skin from breaking. Having done this, dredge them well with flour, and before you put them on, rub the gridiron well with beef suet. Let your gridiron be very hot when you lay your fish on, otherwise they will stick to it, and the fish be broke in turning. While they are broiling, turn them two or three times, and when enough serve them up with plain melted butter, or shrimp sauce.

Notes

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