Dried Haddocks is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter or breakfast dish of dried haddocks that dipped in water, skinned and grilled before being rubbed with butter, seasoned with cayenne pepper and lemon juice and served. The full recipe is presented here and I hope you enjoy this classic British version of: Dried Haddocks.
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This is a classic recipe for a Victorian version of Dried Haddocks that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 331.—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.
Modern Redaction
Ingredients:
2 dried haddock
butter or whipping cream
lemon juice
cayenne pepper
Method:
Dip the dried haddocks in water just off the boil then strip off the skins. Place under a hot grill and cook until done through and hot.
Rub with a little butter or whipping cream, season with lemon juice and cayenne pepper then serve.
