Home › The Principles of Cookery › Haddocks in Brown Sauce

Haddocks in Brown Sauce

Take eight or nine small haddocks; wash, dry, and empty them, and put three of them into a saucepan, with a quart of good stock, a bunch of sweet herbs, a large onion, and the thin rind of half a lemon. Cut the meat from the remaining half-dozen fish in fillets (see HADDOCK FILLETS OF), remove the skin, and put the heads, tails, and trimmings into the saucepan with the gravy. Simmer gently for an hour and a half, then strain the gravy, season it rather highly with spices and cayenne, and brown it with a little brown roux (see GRAVY, BROWN, ROUX FOR). Put in the slices of fish and boil them about ten minutes. When sufficiently cooked, lift them carefully out with a slicer, place them on a hot dish, and pour the gravy over them. A little claret may be added, and it is an improvement to add also two dozen oysters, with their liquor. Time, two hours and a half. Probable cost of small haddocks suitable for this purpose, 3d. to 6d. each. Sufficient for six or eight persons.