Dried Haddocks Boiled

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a dried haddock ↝ Fish, haddock, cooked, dry heat [Finfish and Shellfish Products]
cold water ↝ Water, tap [Tap water]
warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little white pepper ↝ Spices, pepper, white [Spices and Herbs]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (8)

Trim off the fins and tail of the dried haddock, skin it and cut it into neat pieces about two inches square.
Put these pieces into a stewpan with enough cold water to cover them well.
Bring the water to the boil.
Take up the pieces of haddock.
Arrange them neatly on a hot dish.
Pour over them a little warm butter that is seasoned with a little white pepper.
Sprinkle with a little chopped parsley.
Serve while hot.

Original Text

Dried Haddocks Boiled.
(Merluche fumée bouillie.)
Take a dried haddock and trim off the fins and tail, skin it and cut it into neat pieces about two inches square, put these into a stewpan with enough cold water to cover them well, bring it to the boil, then take up the pieces, arrange them neatly on a hot dish and pour over them a little warm butter that is seasoned with a little white pepper, sprinkle with a little chopped parsley, and serve while hot.

Notes

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