To broil HADDOCKS or WHITINGs

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

haddocks or whitings ↝ Fish, haddock, raw [Finfish and Shellfish Products]
a little vinegar ↝ Vinegar [Mustard and other condiments]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pickles ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
plain melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
cockle sauce ↝ Cockles, raw (Alaska Native) [American Indian/Alaska Native Foods]

Instructions (10)

Gut and wash your haddocks or whitings.
Dry them with a cloth.
Rub a little vinegar over them to keep the skin on better.
Dust them well with flour.
Rub your gridiron with butter.
Let the gridiron be very hot when you lay the fish on, or they will stick.
Lay the fish on the hot gridiron.
Turn them two or three times on the gridiron.
When cooked, serve them up.
Lay pickles round them, with plain melted butter, or cockle sauce.

Original Text

To broil HADDOCKS or WHITINGs.
GUT and wash your haddocks or whitings,
dry them with a cloth, and rub a little vinegar
over them, it will keep the skin on better, dust
them well with flour, rub your gridiron with
butter, and let it be very hot when you lay the
fish on, or they will stick, turn them two or
three times on the gridiron, when enough serve
them up, and lay pickles round them, with plain
melted butter, or cockle sauce, they are a pretty
dish for supper.

Notes

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