Finnan Haddie
Soak fish in cold water for three-quarters of an hour, then lay in boiling water for five minutes. Wipe very dry, rub butter and lemon juice into the fish and broil over a clear fire for fifteen minutes. Serve with a hot butter sauce.
The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.
Soak fish in cold water for three-quarters of an hour, then lay in boiling water for five minutes. Wipe very dry, rub butter and lemon juice into the fish and broil over a clear fire for fifteen minutes. Serve with a hot butter sauce.