Haddock, Baked (another way). —
Clean the fish, scrape off the scales, and fill it
with a forcemeat made by chopping the liver,
and mixing with it four table-spoonfuls of
fine bread-crumbs, an ounce of butter, a tea-
spoenful of finely-minced lemon-rind, half a
tea-spoonful of salt, and a qua-rter of a tea-
spoonful of pepper. Bind it together with the
yolk of an egg, and sew the opening in the fish
secm-ely with thread. Sprinkle a table-spoonful
of chopped onion and a tea-spoonful of chopped
parsley at the bottom of a pie-dish, and pour
over them an ounce of oil or clarified butter.
Season the haddock with pepper and salt, and
lay it on the minced herbs. Put the same
quantity of onion and parsley over as under it,
and pour on it a quarter of a pint of ale,
stock, or water. Place three or four lumps of
butter✪ Haddock, Baked (another way) here and there on the fish, put a cover on
the dish, and bake in a moderate oven. Serve
the haddock in its own sauce. Time, a medium-
sized haddock, twenty minutes or haK an hour.
Probable cost, lOd. and upwards. Sufficient
for three or four persons.
Haddock, Baked (another way).—
Wash the fish, scrape oft' the scales, and in
emptying it, open it as little as possible.
Sprinkle a little salt, and squeeze the juice
of a large lemon upon it ; let it stand two
or three hours, turning it over once or twice
during the time. ^lix the finely-minced rind
of half a lemon with two ounces of grated
bread-crumbs, add half a salt-spoonful of salt,
haK a salt-spoonful of pepper, and a quarter of
a small nutmeg. Wipe the fish quite dry, brush
it over with beaten egg, and strew the seasoned
crumbs upon it. Put it on a wire drainer in a
dish, pour on it four ounces of clarified butter,
and bake it in a moderate oven. Baste it two
or three times during the process. Send the
gravy from tho fish to table with it. Time,
from twenty minutes to half an horn- to bake a
moderate-sized fish. Sufficient for two or three
persons. Probable cost of haddock, 9d. and.
upwards.
Haddock, Baked (another way).— Clean
and scale the haddock, wipe it very drj% and
fill it with a good veal forcemeat. Sew up the
slit securely with strong thread, dredge a little
HAD
( 288 )
HAD
flour and a pinch, of salt over it, and put about
two ounces of butter, broken into small pieces,
here and there in the dish. Bake it in a
moderate oven. Mince, very finely, two large
gherkins, a table-spoonful of capers, and three
shallots; add half a salt-spooiiful of pepper, and
put these ingredients into a saucepan, with
half a pint of good brown sauce. Simmer
gently for five minutes, then add a tea-spoon-
ful of the essence of anchovy, and a table-
spoonful of vinegar. Lift the haddock care-
fully into a hot dish, garnish with parsley
and sliced lemon, and send the sauce to table
in a tureen. Time, twenty minutes or half
an hour to bake a moderate-sized haddock.
Probable cost, 9d. and upwards. Sufficient for
three or four persons.
Haddock, Baked, Gravy for {see
Gravy for Haddock, Baked) .
Page 666 · 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
Haddock, Baked (another way). — Clean the fish, scrape off the scales, and fill it with a forcemeat made by chopping the liver, and mixing with it four table-spoonfuls of fine bread-crumbs, an ounce of butter, a teaspoonfull of finely-minced lemon-rind, half a tea-spoonful of salt, and a quarter of a teaspoonful of pepper. Bind it together with the yolk of an egg, and sew the opening in the fish securely with thread. Sprinkle a table-spoonful of chopped onion and a tea-spoonful of chopped parsley at the bottom of a pie-dish, and pour over them an ounce of oil or clarified butter. Season the haddock with pepper and salt, and lay it on the minced herbs. Put the same quantity of onion and parsley over as under it, and pour on it a quarter of a pint of ale, stock, or water. Place three or four lumps of butter here and there on the fish, put a cover on the dish, and bake in a moderate oven. Serve the haddock in its own sauce. Time, a medium-sized haddock, twenty minutes or half an hour. Probable cost, lOd. and upwards. Sufficient for three or four persons.
Haddock, Baked (another way).— Wash the fish, scrape off the scales, and in emptying it, open it as little as possible. Sprinkle a little salt, and squeeze the juice of a large lemon upon it ; let it stand two or three hours, turning it over once or twice during the time. Mix the finely-minced rind of half a lemon with two ounces of grated bread-crumbs, add half a salt-spoonful of salt, haK a salt-spoonful of pepper, and a quarter of a small nutmeg. Wipe the fish quite dry, brush it over with beaten egg, and strew the seasoned crumbs upon it. Put it on a wire drainer in a dish, pour on it four ounces of clarified butter, and bake it in a moderate oven. Baste it two or three times during the process. Send the gravy from the fish to table with it. Time, from twenty minutes to half an hour to bake a moderate-sized fish. Sufficient for two or three persons. Probable cost of haddock, 9d. and. upwards.
Haddock, Baked (another way).— Clean and scale the haddock, wipe it very dry, and fill it with a good veal forcemeat. Sew up the slit securely with strong thread, dredge a little
HAD
( 288 )
HAD
flour and a pinch, of salt over it, and put about two ounces of butter, broken into small pieces, here and there in the dish. Bake it in a moderate oven. Mince, very finely, two large gherkins, a table-spoonful of capers, and three shallots; add half a salt-spoonful of pepper, and put these ingredients into a saucepan, with half a pint of good brown sauce. Simmer gently for five minutes, then add a tea-spoonful of the essence of anchovy, and a tablespoonful of vinegar. Lift the haddock carefully into a hot dish, garnish with parsley and sliced lemon, and send the sauce to table in a tureen. Time, twenty minutes or half an hour to bake a moderate-sized haddock. Probable cost, 9d. and upwards. Sufficient for three or four persons.
Haddock, Baked, Gravy for {see
Gravy for Haddock, Baked) .
Records on this page
Haddock, Baked (another way)Haddock, Boiled, with Egg Sauce