Читать книгу The New Galt Cook Book - Various - Страница 65

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Take a haddock, put in a baking pan with the skin down, and pour in enough warm water just to cover the skin and not the rest of the fish. Let the fish remain in the oven fifteen minutes. By this time the skin should be loosened. Take the fish out of the oven, pull off the skin, and pour the water out of the baking pan. Lay the fish back in the pan with milk enough over it to cover it, and strew bits of butter over it. When it is brown serve it for breakfast, or if you have sweet cream, instead of using butter take a coffee cup of cream and then thicken with a little flour, about a spoonful. (Mix your flour with a little cold cream first.) Boil it up and have it ready to pour over your fish when it is cooked.