BOILED HADDOCK WITH EGG SAUCE
Mix finely grated bread-crumbs with half the quantity of chopped
beef suet. Season with minced parsley, shallot, thyme, pepper,
salt, and grated nutmeg. Bind with a raw egg. Stuff and sew up the
fish and boil in salted water. For the sauce, melt one tablespoonful
of butter, add two of flour, and cook thoroughly. Add two cupfuls of
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boiling water, and cook until thick, stirring constantly. Add two
chopped hard-boiled eggs, season to taste, pour over the fish, and
serve.
BOILED HADDOCK WITH LOBSTER SAUCE
Boil the fish gently in salted boiling water to cover. Melt three
tablespoonfuls of butter, add two tablespoonfuls of flour, and
cook thoroughly. Add gradually two cupfuls of boiling water and
cook until thick. Season with lemon-juice and cayenne. Strain the
sauce and reheat. Add the finely-cut meat of a small boiled lobster
and the pounded coral. Pour over the fish and serve.
STEWED HADDOCK
Split the fish lengthwise and cut into pieces. Boil the bones and
trimmings in water to cover, and strain. Butter a baking-dish,
put the fish into it with the flesh downward, and sprinkle each
piece with salt, cayenne, mace, and flour. Pour over it two cupfuls
of the fish liquor, cover, and simmer for twenty minutes.
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