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To Rizzard Haddocks

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Haddock and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 764 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

To Rizzard Haddocks

Ingredients

Directions

  1. Gut and wash the haddocks thoroughly.

  2. Rub the haddocks well with coarse sea salt and let them sit in salt overnight.

  3. Hang the haddocks by passing a thick wire through their eyes and leave them outside for two days, away from direct sunlight.

  4. Remove the backbone and skin the haddocks.

  5. Broil the haddocks on a grill and rub them with a little butter before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Haddock + buttertop 16% of all pairs
    Smell alikelow
    Cooked together764 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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