The "Scots" that wis uised in this airticle wis written bi a body that haesna a guid grip on the leid.
Please mak this airticle mair better gin ye can. (2020)
Finnan haddie (kent as Finnan haddock, Finnan, Finny haddock or Findrum speldings an aa) is a haddie smeeked cauld an keukt wi green wid an peat in nor'-east Scotlan. It is the haddie uised in the traditional Scots dish Cullen skink.
The origins o Finnan haddie is debated; some soorces sae the dish cam fae the clachan o Finnan near Aiberdeen; ithers sae the name is a corruption o the toun o Findhorn at the mooth o the River Findhorn in Moray.
Kent an admired in Scotlan fae lang syne, it Finnan haddie wis a dish in Aiberdeenshire syne the 1640s. It becam a kenspeckle fuid item in Lunnon in the 1830s. Afore this, acause o the licht smeekin that the fish received, it didnae hae a lang shelf life—eildins soorces jalouse three days at maist, altho some jalosed nae more than yin day. Sic wise, altho the fish was aften available in Aiberdeen "within twelve hours of being [caucht]", it coudnae owercome the lang jurnay tae Lunnon wi'oot gaun aff.
The fish wis foremaist cairtit bi establisht mail coach in Lunnon, but wis kythed mair aften in the citie syne the buildin o the railwey atween Aiberdeen an Lunnon in the 1840s. The associate wi Finnan becam strang acause o the connexion tae Aiberdeen. Confusion wis sae deep that Finnan (Inglis: Findon) was betimes callit Findhorn.
The traditional preparation is tae roast or grill the hail pieces o fish ower a heich heat. Finnan haddie is aften served poached in milk fae breakfast an is a pairt o traditional kedgeree an the Arnold Bennett omelette.
See an aa[eedit | eedit soorce]
References[eedit | eedit soorce]
- McCulloch, John Ramsay (1843). McCulloch's Universal Gazetteer: A Dictionary, Geographical, Statistical and Historical of the Various Countries, Places and Principal Natural Objects in the World. Volume 1. New York: Harper Brothers. p. 909.
- Books, Madison; Kummer, Corby; Publishing,LLC, Andrews McMeel (2007). 1001 Foods To Die For (in Inglis). Andrews McMeel Publishing. p. 124. ISBN 978-0-7407-7043-2.
- "Before bringing this introductory letter to a close, I shall remind the Stranger of the opportunity which he now so happily enjoys, of eating, in all their perfection, the far-famed Finnan Haddocks. These, he may be informed, are prepared at a small fishing village called Finnan, or Findon, about six miles to the south; and, like Rowland's 'Incomparable Oil Macassar,' have been the subject of innumerable imitations, 'of the most deleterious tendency.'"The Book of Bon-accord: or, A Guide to the City of Aberdeen. Aberdeen: Lewis Smith. 1839. p. 17.
- Adam and Charles Black (1845). "Fifteenth Tour". Black's Picturesque Tourist of Scotland (4th ed.). Edinburgh: Adam and Charles Black. p. 380.
- "Late as the hour was (and it was long past midnight), the whole family were still on foot, and far from proposing to go to bed; the dame was still busy broiling car-cakes on the girdle, and the elder girl, the half-naked mermaid elsewhere commemorated, was preparing a pile of Findhorn haddocks (that is, haddocks smoked with green wood), to be eaten along with these relishing provisions."Scott, Sir Walter (1816). Antiquary.
- "A place-name used attrib. apparently originally the name of the river Findhorn, or of a place so called on its banks; but confused with Findon, the name of a village in Kincardineshire".""finnan, n." December 2011". OED Online. Oxford University Press. Retrieved 21 Januar 2012.
- "Many years ago at a seaport town on the North Sea, Port Lethen, a fire occurred in one of the fish-curing houses, and partially burned the end of a structure which was piled full of lightly salted, freshly caught haddock, which were lying on beds of dry kelp." Griffin, J. H. Recipes for Sea Food. Boston: Freeman & Cobb Co., 1913. https://archive.org/stream/recipesforseafoo00free#page/n175/mode/2up
- Perhaps the first reference to Finnan haddie, being served for breakfast at a country pub in 1643
- "Dunnotar Castle (footnote)". Mirror of Literature, Amusement and Instruction. 23 (657): 249. 12 Apryle 1834. Retrieved 21 Januar 2012.
- The Topographical, Statistical, and Historical Gazetteer of Scotland. Volume First: A–H. Glasgow: A. Fullarton & Co. 1842. pp. 553–554.
- "The Fish-people of Aberdeen". The Penny Magazine. 9 (544): 369–370. 26 September 1840. Retrieved 21 Januar 2012.
- For many families, milk poached finnan haddie is a traditional Christmas breakfast, served with fried scones. In many areas of America finnan haddie is only available in grocery stores in the week or two before Christmas. Full recipe for Finnan Haddie from Scottish chef John Quigley Archived 2007-10-24 at the Wayback Machine
- Dahl, Sophie. "Arnold Bennett Omelette". BBC Food Recipes. BBC. Archived frae the original on 3 Julie 2019. Retrieved 21 Januar 2012.
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