To broil Haddocks, when they are in High Season

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

Haddocks ↝ Fish, haddock, raw [Finfish and Shellfish Products]
roe or liver ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
flour them well ↝ Flour, 00 [Cereal Grains and Pasta]
plain butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

SCALE them, gut and wash them clean, don't rip open their bellies, but take the guts out with the gills, dry them with a clean cloth very well
If there be any roe or liver take it out, but put it in again
flour them well, and have a clear good fire
Let your gridiron be hot and clean, lay them on, turn them quick two or three times for fear of sticking
then let one side be enough, and turn the other side
When that is done, lay them in your dish, and have plain butter in a cup

Original Text

To broil Haddocks, when they are in High Season.
SCALE them, gut and wash them clean, don't rip open their bellies,
but take the guts out with the gills, dry them with a clean cloth
very well: If there be any roe or liver take it out, but put it
in again; flour them well, and have a clear good fire. Let your
gridiron be hot and clean, lay them on, turn them quick two or
three times for fear of sticking; then let one side be enough, and
turn the other side. When that is done, lay them in your dish,
and have plain butter in a cup.

Notes

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