Recipe: Finnan Haddies (from Delmonico’s)

1/2 pound of FISH picked up and braized in butter and cooked in the following Sauce: 1 cup of cream over hard boiled egg cut in squares; the yolk of 1 raw egg; a tablespoonful of Edan cheese, a little flour to thicken; a little pepper and Worcestershire Sauce. Serve on toast.

The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)