Dinner
Finnan haddie
Finnan haddie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash the fish thoroughly, leave in cold water for three-quarters of an hour, then la.
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From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Wash the fish thoroughly, leave in cold water for three-quarters of an hour, then lay in scalding water for five minutes.
- Wipe very dry, rub butter and lemon juice well into the fiber of the fish and broil over a clear fire for fifteen minutes.
- Serve with a hot butter sauce, or with sauce tartare.
Historical transcription
Source method
- 1
Wash the fish thoroughly, leave in cold water for three-quarters of an hour, then lay in scalding water for five minutes. Wipe very dry, rub butter and lemon juice well into the fiber of the fish and broil over a clear fire for fifteen minutes. Serve with a hot butter sauce, or with sauce tartare.
Nutrition pending
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