Haddock Stuffed and Baked. — Required: 1
haddock; 2 y2 oz. bread crumbs; 1 dessert spoonful
chopped parsley : 1 dessert spoonful chopped onion
(previously boiled) ; 2 oz. dripping ; 1 tablespoonful
milk ; y teaspoonful salt ; y teaspoonful pepper.
FISH.
61
Clean and wipe out the haddock ; cut off the fins.
Rub i Vi oz. bread crumbs and i oz. dripping well
to^ethe/: add the chopped parsley, onion, salt, and
pepper ; stir in the milk to bind it. Stuff the mixture
into the haddock, sew it up neatly and place it on a
o-reased baking tin. Brush it over with melted drTPlp-S>
sprinkle with the rest of the bread crumbs, and bake
in an oven (basting occasionally) for about half an
This dish may be improved by using butter instead
of dripping, and an egg instead of milk
Baked Herrings. — Required : 2 fresh herrings ,
say 1 gill water; say 1 gill vinegar; 6 pepper corns;
1 blade mace ; % teaspoonful salt.
Cleanse and dry the herrings ; cut off the heads,,
tails, and fins. Cut from the opening already made
for cleaning down to the tail end. Lay them on their
backs; remove the bones; sprinkle the salt over
them ; roll them up, beginning at the tail end. Place
them in a small pie dish with the pepper corns and
mace ; pour over them enough vinegar and water to
cover 'them ; bake in the oven for three quarters of an
hour.
Stewed Herrings. — Prepare m the same way as
in the last recipe, but instead of baking in a pie dish
stew slowly in a pan for half an hour.
Stewed Plaice. — Required: 1 small plaice;
about 1 pint hot water ; 1 gill milk ; oz. butter ; 1
yolk of egg; 1 tablespoonful flour; 1 tablespoonful
chopped parsley ; teaspoonful vinegar ; ^ tea"
spoonful salt ; 1 pinch pepper✪ Stewed Plaice.
Cleanse' and dry the plaice ; cut it into square
pieces ; put into a stewpan with enough hot water just
to cover them. When it has come to the boil simmer
for about five minutes. Remove the pieces of fish and
62
FISH.
put them on a plate ; let the liquor in the pan cool a
little. Break the flour with the cold milk ; add it to
the water the fish has boiled in, with the butter, vinegar
pepper, and salt ; stir till smooth ; boil well for ten
minutes. Remove the pan from the fire, and put the
pieces of fish back into the pan for two or three
minutes to warm them. Mix the yolk and parsley
together in a basin ; add a small quantity of the
sauce to it j stir, and pour the whole into the pan.
Serve.
Any other white fish may be stewed in the same
way.
Broiled Mackerel.— Required: i mackerel; oz.
dripping or butter ; 4 sprigs of parsley ; 1 pinch of
salt ; 1 pinch of pepper✪ Broiled Mackerel.
Open the fish by cutting it down the back. Wash
it well in cold water, and dry it with a cloth. Rub a
hot girdiron with a greased paper and lay the fish on it
over a clear fire ; when brown on one side turn over
on the other. Wash the parsley in cold water ; pick
it off the stalks; dry it with a cloth; chop finely;
mix with the butter on a plate, using a knife ; add to
it the salt and pepper. Put the fish on a hot plate,
and spread the butter on the fish.
Any other fish may be cooked in the same way with
or without the parsley and butter.
Finnon Haddocks. — Required: 1 small finnon
haddock; oz. butter; pint milk; y teaspoonful
flour✪ Finnon Haddocks.
Page 27 · 6 recipe records on this page
Presented as published in 1881. 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
Haddock Stuffed and Baked. — Required: 1 haddock; 2 y2 oz. bread crumbs; 1 dessert spoonful chopped parsley : 1 dessert spoonful chopped onion (previously boiled) ; 2 oz. dripping ; 1 tablespoonful milk ; y teaspoonful salt ; y teaspoonful pepper.
Clean and wipe out the haddock ; cut off the fins. Rub 1 1/2 oz. bread crumbs and 1 oz. dripping well together: add the chopped parsley, onion, salt, and pepper ; stir in the milk to bind it. Stuff the mixture into the haddock, sew it up neatly and place it on a o-reased baking tin.Brush it over with melted dripping, sprinkle with the rest of the bread crumbs, and bake in an oven (basting occasionally) for about half an
This dish may be improved by using butter instead of dripping, and an egg instead of milk
Baked Herrings. — Required : 2 fresh herrings , say 1 gill water; say 1 gill vinegar; 6 pepper corns;
1 blade mace ; % teaspoonful salt.
Cleanse and dry the herrings ; cut off the heads,, tails, and fins. Cut from the opening already made for cleaning down to the tail end. Lay them on their backs; remove the bones; sprinkle the salt over them ; roll them up, beginning at the tail end. Place them in a small pie dish with the pepper corns and mace ; pour over them enough vinegar and water to cover 'them ; bake in the oven for three quarters of an hour.
Stewed Herrings. — Prepare m the same way as in the last recipe, but instead of baking in a pie dish stew slowly in a pan for half an hour.
Stewed Plaice. — Required: 1 small plaice; about 1 pint hot water ; 1 gill milk ; oz. butter ; 1 yolk of egg; 1 tablespoonful flour; 1 tablespoonful chopped parsley ; teaspoonful vinegar; 1/2 teaspoonful salt ; 1 pinch pepper.
Cleanse' and dry the plaice ; cut it into square pieces ; put into a stewpan with enough hot water just to cover them. When it has come to the boil simmer for about five minutes. Remove the pieces of fish and
put them on a plate ; let the liquor in the pan cool a little. Break the flour with the cold milk ; add it to the water the fish has boiled in, with the butter, vinegar pepper, and salt ; stir till smooth ; boil well for ten minutes. Remove the pan from the fire, and put the pieces of fish back into the pan for two or three minutes to warm them. Mix the yolk and parsley together in a basin ; add a small quantity of the sauce to it j stir, and pour the whole into the pan. Serve.
Any other white fish may be stewed in the same way.
Broiled Mackerel.— Required: i mackerel; oz. dripping or butter ; 4 sprigs of parsley ; 1 pinch of salt ; 1 pinch of pepper.
Open the fish by cutting it down the back. Wash it well in cold water, and dry it with a cloth. Rub a hot girdiron with a greased paper and lay the fish on it over a clear fire ; when brown on one side turn over on the other. Wash the parsley in cold water ; pick it off the stalks; dry it with a cloth; chop finely; mix with the butter on a plate, using a knife ; add to it the salt and pepper. Put the fish on a hot plate, and spread the butter on the fish.
Any other fish may be cooked in the same way with or without the parsley and butter.
Finnon Haddocks. — Required: 1 small finnon haddock; oz. butter; pint milk; y teaspoonful flour.
Records on this page
Stewed PlaiceHaddock Stuffed and BakedBaked HerringsStewed HerringsBroiled MackerelFinnon Haddocks