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McQueen family cookbook item 4, Scotland, 1870s
Page 31
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Dressed Haddock Skin & fillet the haddock, cut 4 fillets Bone it. Roll them in flour to dry them, brush them with beat egg & dip in bread crumbs (with salt & pepper) Fold them over and fry in boiling fat about 5 minutes Sauce 3/4 oz flour 1/2 pint stock from the trimmings or milk 1 oz butter. rub the butter or flour in a saucepan. Add the stock or milk Stir till it boils & boil 3 or 4 minutes then add a squeeze of lemon & a little salt or the haddock may be baked on a greased tin with a greased paper on the top to keep white for 10 minutes sauce the sauce with a little parsley
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Dressed Haddock Skin & fillet the haddock, cut 4 fillets Bone it. Roll them in flour to dry them, brush them with beat egg & dip in bread crumbs (with salt & pepper) Fold them over and fry in boiling fat about 5 minutes Sauce 3/4 oz flour 1/2 pint stock from the trimmings or milk 1 oz butter. rub the butter or flour in a saucepan. Add the stock or milk Stir till it boils & boil 3 or 4 minutes then add a squeeze of lemon & a little salt or the haddock may be baked on a greased tin with a greased paper on the top to keep white for 10 minutes sauce the sauce with a little parsley
Szathmary Culinary Manuscripts and Cookbooks
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