(5) Clean the fish, remove the scales and fins, and wash
and dry it. Finely chop 2oz. of beef-suet, and mix it with
2oz. of breadcrumbs, { teaspoonful of mixed parsley, and a
small quantity of mixed herbs, seasoning to taste with salt
and pepper✪ Stuffed Fish with Beef Suet. Stuff the fish with the mixture, and sew it up.
Dip it in well-beaten egg, and roll in breadcrumbs. Butter
a baking-dish, lay the fish in it, and bake for half-an-hour.
When cooked, plaoe it on a hot dish, over which has been
Haddocks — continued.
spread a folded napkin or an ornamental dish-paper, garnish
with sprigs of fried parsley, and serve with a sauceboatful
of butter sauce.
(6) Clean and wash a large Haddock, stuff it with a mix-
ture of highly-seasoned forcemeat, put it into a baking-dish
in a hot oven, and bake for about forty-five minutes, basting
frequently with rich gravy. When done, put it on a dish,
and serve with sprigs of parsley for garnish. Care must be
taken in stuffing the fish not to fill it too full, or it may
break and spoil the effect.
(7) Bemove the tail and fins of a large Haddock, leaving
the head on, and clean and dry it. Put 2 table-spoonfuls of
breadcrumbs into a basin with £ table-spoonful of finely-
chopped parsley, a small quantity of chopped thyme, and a
dust of salt and pepper, and bind the mixture with beaten
egg. Stuff the fish with the mixture, and sew the sides
together with thread. Butter a baking-disli, lay the fish on
it, brusli over with a paste-brush dipped in beaten egg,
strew breadcrumbs over it, and bake in a moderate oven,
basting it occasionally with butter. In about three-quarters-
of-an-hour’s time the fish should be sufficiently baked ; then
lay it on a hot dish with a folded napkin or an ornamental
dish-paper, garnish with fried parsley, and serve.
Boiled Haddock. — (1) Clean a fish, taking out the eyes, and
put it in a dish with 2 or 3 table-spoonfuls of vinegar poured
over it. Let it remain in this for an hour or so, turning it
frequently. Put two onions, one turnip, and one carrot (all
cut up small) into a saucepan with £gall. of water, and boil
them, adding a little mace, twelve peppercorns, and a bunch
of sweet herbs. When it has boiled for an hour, strain, pour
the liquor into a fish-kettle, and add 4 table-spoonfuls of
vinegar and 2 tea-spoonfuls of salt✪ Boiled Haddock. Put in the fish, remove
the kettle to the side of the fire, and simmer gently for
thirty minutes or so, until it is quite done. It should on
no account be allowed to boil, for if it does the skin will
crack, and the fish be tough. Take the fish out on a
strainer, put it on a hot dish, and serve with a little of
the liquor in a tureen.
(2) Truss the Haddock with its tail in its mouth, and
secure it with string. Put it into a fish-kettle with some
salted water, set the kettle on the fire, and when the water
commences to boil take out the fish, for it is then probably
done, drain it, and serve. It may also be tied in the shape
of an S. A large fish may not be quite done when the water
boils, but will require to be cooked a little longer.
Page 26 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(5) Clean the fish, remove the scales and fins, and wash and dry it. Finely chop 2oz. of beef-suet, and mix it with 2oz. of breadcrumbs, { teaspoonful of mixed parsley, and a small quantity of mixed herbs, seasoning to taste with salt and pepper. Stuff the fish with the mixture, and sew it up. Dip it in well-beaten egg, and roll in breadcrumbs. Butter a baking-dish, lay the fish in it, and bake for half-an-hour. When cooked, place it on a hot dish, over which has been
Haddocks — continued.
spread a folded napkin or an ornamental dish-paper, garnish with sprigs of fried parsley, and serve with a sauceboatful of butter sauce.
(6) Clean and wash a large Haddock, stuff it with a mixture of highly-seasoned forcemeat, put it into a baking-dish in a hot oven, and bake for about forty-five minutes, basting frequently with rich gravy. When done, put it on a dish, and serve with sprigs of parsley for garnish. Care must be taken in stuffing the fish not to fill it too full, or it may break and spoil the effect.
(7) Remove the tail and fins of a large Haddock, leaving the head on, and clean and dry it. Put 2 table-spoonfuls of breadcrumbs into a basin with £ table-spoonful of finelychopped parsley, a small quantity of chopped thyme, and a dust of salt and pepper, and bind the mixture with beaten egg. Stuff the fish with the mixture, and sew the sides together with thread. Butter a baking-dish, lay the fish on it, brush over with a paste-brush dipped in beaten egg, strew breadcrumbs over it, and bake in a moderate oven, basting it occasionally with butter. In about three-quarters-of-an-hour's time the fish should be sufficiently baked ; then lay it on a hot dish with a folded napkin or an ornamental dish-paper, garnish with fried parsley, and serve.
Boiled Haddock. — (1) Clean a fish, taking out the eyes, and put it in a dish with 2 or 3 table-spoonfuls of vinegar poured over it. Let it remain in this for an hour or so, turning it frequently. Put two onions, one turnip, and one carrot (all cut up small) into a saucepan with £gall. of water, and boil them, adding a little mace, twelve peppercorns, and a bunch of sweet herbs. When it has boiled for an hour, strain, pour the liquor into a fish-kettle, and add 4 table-spoonfuls of vinegar and 2 tea-spoonfuls of salt. Put in the fish, remove the kettle to the side of the fire, and simmer gently for thirty minutes or so, until it is quite done. It should on no account be allowed to boil, for if it does the skin will crack, and the fish be tough. Take the fish out on a strainer, put it on a hot dish, and serve with a little of the liquor in a tureen.
(2) Truss the Haddock with its tail in its mouth, and secure it with string. Put it into a fish-kettle with some salted water, set the kettle on the fire, and when the water commences to boil take out the fish, for it is then probably done, drain it, and serve. It may also be tied in the shape of an S. A large fish may not be quite done when the water boils, but will require to be cooked a little longer.
Records on this page
Stuffed Fish with Beef SuetBoiled Haddock