cookbooks

Baked Haddocks Recipe

Take your fish, which should be herring or mackerel, relieve it of the
bones, skin and fins, which you must put to boil for three quarters of an
hour in water, with pepper and salt. After that time strain off the
liquor, and add to it enough browning to color it well.
Then brown quarter of a pound of butter and knead into it two
tablespoonfuls of flour, add it, when well mixed, to your liquor, with
salt and pepper, a piece of lemon peel, and a dust of mixed spice. Bring
all this to the boil and drop in your fish. (Cut in neat fillets.) Let
them simmer for twenty minutes, and if too dry pour in some darkly
colored gravy. Just before you wish to serve add a good wine glass of
claret, or of Burgundy, take out the lemon peel, and pour all on a hot
dish. If you do not wish to put wine, the flavor of the sauce is very
excellent if you stir into it a dessertspoonful of mushroom ketchup, or a
teaspoonful of soy. This brown fish is nice to follow a white soup.

Vote

1
2
3
4
5

Viewed 2046 times.


Other Recipes from Belgian

Fish Soup
Starvation Soup
Immediate Soup, Or Ten Minutes Soup
Chervil Soup
A Good Pea Soup
Waterzoei
A Good Belgian Soup
Belgian PurÉe
Ambassador Soup
Crecy Soup (belgian Recipe)
Flemish Soup
Tomato PurÉe
Onion Soup
Potage Leman
Tomato Soup
Soup, Cream Of Asparagus
Green Pea Soup
Vegetable Soup
Mushroom Cream Soup
The Soldier's Vegetable Soup
Leek Soup
Celeris Au Lard
Cabbage With Sausages
A Salad Of Tomatoes
Potatoes And Cheese