Recipe or source entry
Dried Haddocks
Dip these in scalding water to enable you to remove the skin; then broil them over a brisk fire, rub them over with fresh butter or a little rich cream, lemon-juice and cayenne, and serve hot.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter06/dried-haddocks.html- Legacy revision
8531e8373e9b- Source checksum
5c1ddae59f12762416b508ab9ff8097d1bc135cb6b905fcc5891b47000f74943- Legacy text checksum
bf461eb751ba8ef0e937511410fe271c06116c4b98038444ca99bab23ace8f12
Cite this page
Dried Haddocks. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter06/dried-haddocks.html