ESCALLOPED FINNAN-HADDIE
Prepare the fish according to directions given in the preceding
recipe. After drying, remove the skin and bones and flake with
a fork. Butter a baking-dish and put the fish into it. Pour over
it a sauce made of two tablespoonfuls each of butter and flour
cooked together and added to two cupfuls of milk. Bring to the
boil, pour over the fish, cover with crumbs, dot with butter, and
brown in the oven.
TOASTED FINNAN-HADDIE
Brush the fish with butter and sprinkle it with pepper. Broil until
cooked through, and serve with toast.
FINNAN-HADDIE A LA DELMONICO
Flake half a pound of freshened finnan-haddie, and fry in a little
butter. Add one cupful of cream beaten with the yolk of a raw egg.
Thicken with a tablespoonful of flour rubbed smooth with a little
of the cream. Add a hard-boiled egg chopped fine, and a teaspoonful
of grated cheese. Serve on toast.
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SAVORY FINNAN-HADDIE
Dip the fish in boiling water, take out all the bones and skin. Mash
the meat with a tablespoonful each of butter and cream, seasoning
with salt, pepper, and lemon-juice. Cook until thick and pour over
slices of buttered toast.
FINNAN-HADDIE HASH
Prepare the fish according to directions given for Boiled Finnan-Haddie.
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