April 2021 Cookery Corner

Recipe of the Month

Source: Ye Olde Newbury Cook Book 1927, Published in the Interests of the Ladies' Benevolent Society of the Oldtown Parish First Church, Newbury, Mrs. Caroline Randall.

Cusque A La Creme

Four to six pounds of haddock. (Be sure to have it skinned).

Put in boiling water, with one tablespoon vinegar.

Boil 20 minutes; flake fine, season with salt and pepper, and lay on platter.

Sauce:

One pint hot milk or cream, two even tablespoons butter, four tablespoons flour (or two of corn starch) and one beaten egg.

Season with salt, pepper and celery salt.

Mix half cup butter with one cup cracker crumbs and spread on top; brown in oven.

---Nina G. Holton