Home › The Principles of Cookery › Haddock, Cold

Haddock, Cold

Put a piece of butter the size of a large egg into a stewpan, and when melted add a teaspoonful of salt, half a tea-spoonful of pepper, one or two grates of nutmeg, and three-quarters of a pint of new milk or cream. When these are quite hot, add the cold haddock, which has been lifted from the bones in neat pieces and freed from skin, and eight or a dozen oysters, chopped small. When on the point of boiling turn the whole on a hot dish, and garnish with sippets of bread. Time, about half an hour. Probable cost, exclusive of the cold fish, 3s., if made with milk. Sufficient for four or five persons.