Boiled Haddock

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
For serving
Instructions (7)
  1. Scrape the fish, take out the inside, wash it thoroughly, and lay it in a kettle, with enough water to cover it and salt in the above proportion.
  2. Simmer gently from 15 to 20 minutes, or rather more, should the fish be very large.
  3. For small haddocks, fasten the tails in their mouths, and put them into boiling water.
  4. 10 to 15 minutes will cook them.
  5. Serve with plain melted butter, or anchovy sauce.
Dried Haddock
  1. Gradually warm through, either before or over a nice clear fire.
  2. Rub a little piece of butter over, just before sending it to table.
Original Text
BOILED HADDOCK. 264. INGREDIENTS.—Sufficient water to cover the fish; 1/4 lb. of salt to each gallon of water. Mode.—Scrape the fish, take out the inside, wash it thoroughly, and lay it in a kettle, with enough water to cover it and salt in the above proportion. Simmer gently from 15 to 20 minutes, or rather more, should the fish be very large. For small haddocks, fasten the tails in their mouths, and put them into boiling water. 10 to 15 minutes will cook them. Serve with plain melted butter, or anchovy sauce. Time.—Large haddock, 1/2 hour; small, 1/4 hour, or rather less. Average cost, from 9d. upwards. Seasonable from August to February. WEIGHT OF THE HADDOCK.—The haddock seldom grows to any great size. In general, they do not weigh more than two or three pounds, or exceed ten or twelve inches in size. Such are esteemed very delicate eating; but they have been caught three feet long, when their flesh is coarse. DRIED HADDOCK. I. 265. Dried haddock should be gradually warmed through, either before or over a nice clear fire. Hub a little piece of butter over, just before sending it to table.
Notes
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