Recipe or source entry
Grilled Haddock
Wipe the haddock thoroughly dry, rub it over with oil, and then flour it over dry ; broil it upon a gridiron, over a clear fire, and when done on both sides, dish it up on a napkin; and serve separately in a sauce-boat either Dutch sauce, maitre-d'hotel, shrimp sauce, or anchovy butter sauce.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/grilled-haddock.html- Legacy revision
8531e8373e9b- Source checksum
915b87bd475af4c20c833803641363807fef9ed3eccdebd0ea83dcfb23826e46- Legacy text checksum
09769d58602c7ecd3858e4495a4967e7e92e5d693f853c9afa1c95f1a73f2906
Cite this page
Grilled Haddock. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/grilled-haddock.html