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By F. Marian McNeill

Published 2015

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(Fisherwife’s Fashion)


Skin a finnan-haddie, and cut it into pieces. Lay these in a stew-pan with a dessertspoonful of butter. Put on the lid closely and steam for five minutes. Now break a teaspoonful of cornflour with a little milk and add more milk—about a breakfastcupful in all. Pour over the fish and butter, bring it to the boil, and cook for a few minutes. Take out the pieces of fish, lay them nicely on a dish,