Haddock Sauce for Crumbed and Baked Haddock

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

stock

heads, tails, &c., of the fish ↝ Chicken, tail [Chicken, whole pieces]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
peppercorns

roux

brown roux

flavouring

anchovy
mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]
Harvey's sauce

optional

a glass of wine ↝ Wine, rice [Wine]

Instructions (4)

Put on in cold water, heads, tails, &c., of the fish, with onion, parsley, and peppercorns, to boil 1/2 hour.
Make the stock for the sauce, thickened with a brown roux and flavoured with anchovy, which gives the fish a flavour of red mullet (“sea woodcock”).
Failing the anchovy you must use mushroom catsup or Harvey's sauce.
Some add a glass of wine.

Original Text

Haddock Sauce for Crumbed and Baked Haddock.
Put on in cold water, heads, tails, &c., of the fish, with onion, parsley, and peppercorns, to boil ½ hour.
Make the stock for the sauce, thickened with a brown roux and flavoured with anchovy, which gives the fish a flavour of red mullet (“sea woodcock”).
Failing the anchovy you must use mushroom catsup or Harvey's sauce.
Some add a glass of wine.

Notes

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