Dried Haddock II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of smoked haddock that's softened in water and flavoured with bayleaves and herbs before being served with butter. The full recipe is presented here and I hope you enjoy this classic British version of: Dried Haddock II.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
266. INGREDIENTS.—1 large thick haddock, 2 bay-leaves, 1 small bunch of savoury herbs, not forgetting parsley, a little butter and pepper; boiling water.
Mode.—Cut up the haddock into square pieces, make a basin hot by means of hot water, which pour out. Lay in the fish, with the bay-leaves and herbs; cover with boiling water; put a plate over to keep in the steam, and let it remain for 10 minutes. Take out the slices, put them in a hot dish, rub over with butter and pepper, and serve.
Time.—10 minutes. Seasonable at any time, but best in winter.
Modern Redaction
Ingredients:
1 thick smoked haddock
2 bayleaves
1 small bunch of savoury herbs (must include parsley)
2 tbsp butter
freshly-ground black pepper, to taste
boiling water
Method:
Cut the haddock into square pieces. Take a heat proof bowl and warm by pouring in boiling water. Pour out the water then add the fish pieces, bayleaves and herbs. Cover the contents of the bowl with boiling water then sit a plate on top to keep in the steam.
Set aside for 10 minutes then take out the fish pieces and set in a warmed dish. Rub the butter over the top of the fish, season with black pepper and serve.
