Recipe or source entry
Baked Haddock
Stuff and bake the haddock as directed for baked codfish; and when dished up, sauce it over with piquante sauce, No. 22, finished with a pat of butter and a little anchovy.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/baked-haddock.html- Legacy revision
8531e8373e9b- Source checksum
e27bb266c4727e8eb2c38682539e014f0e10df1a5220a8027fe99632edafc497- Legacy text checksum
dab621466bc44c4be84a91699d7635a2dc4ebe75d99f8233b49221d7dca6a12f
Cite this page
Baked Haddock. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/baked-haddock.html