Boiled Haddock

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 (16)
Instructions (13)
  1. Trim off the fins and remove the eyes from a fresh haddock and draw the tail through the eye-holes, fastening it with a piece of string
  2. put it in cold water with a little salt for about half an hour
  3. wrap the fish in a piece of buttered muslin
  4. put it in a stewpan with a drainer with enough cold water to cover it
  5. season with salt, one tablespoonful of French vinegar, one carrot and two onions, sliced, and a bunch of herbs
  6. stand the stewpan on the stove and let the contents come gently to the boil
  7. draw the pan to the side of the stove for eight or ten minutes
  8. take the fish up and let it drain
  9. remove the string and muslin
  10. dish up on a dish-paper or napkin
  11. rub it carefully over with a piece of fresh butter
  12. garnish it with parsley, quarters of lemon, hard-boiled yolk of egg passed through the sieve, little bunches of capers and chopped French gherkins
  13. serve hot with egg sauce handed in a sauceboat
Original Text
Boiled Haddock. (Merluche Bouillie.) Trim off the fins and remove the eyes from a fresh haddock and draw the tail through the eye-holes, fastening it with a piece of string; put it in cold water with a little salt for about half an hour, then wrap the fish in a piece of buttered muslin, put it in a stewpan with a drainer with enough cold water to cover it; season with salt, one tablespoonful of French vinegar, one carrot and two onions, sliced, and a bunch of herbs; stand the stewpan on the stove and let the contents come gently to the boil, then draw the pan to the side of the stove for eight or ten minutes; take the fish up and let it drain; remove the string and muslin, and dish up on a dish-paper or napkin, and rub it carefully over with a piece of fresh butter; garnish it with parsley, quarters of lemon, hard-boiled yolk of egg passed through the sieve, little bunches of capers and chopped French gherkins; serve hot with egg sauce handed in a sauceboat.
Notes
—