The official handbook for the National Training School for Cookery

7. We take a grater, stand it on the board, and grate a few bread crumbs (there should be about a dessertspoonful). Lessons on Cooking Fish. — Baked Mackerel or Herring. 233 8. We mix the onion, herbs, and bread crumbs together. 9. We sprinkle pepper and salt to taste, over the fish in the tin. 10. We then sprinkle over the fish the mixture of herbs and bread crumbs. 11. We take the other fish and lay it over the one in the tin (skin upwards). 12. We put two ounces of clarified dripping in a saucepan, and put it on the fire to melt. 13. We pour the melted dripping over the fish in the tin. 14. We cover the tin with a dish, and stand it on the hot plate or in the oven to bake for half an hour. 15. We must watch it and baste it occasionally with the dripping. 16. For serving, we turn the fish carefully out of the tin on to a hot dish. 234 National Training School for Cookery. Lesson No. ii. BAKED STUFFED HADDOCK. Average cost of a " Stuffed Haddock " (baked). i Haddock . Bread crumbs i dessertspoonful of chopped parsley 1 teaspoonful of chopped herbs Pepper and salt 2 oz. of suet i egg d. oh 2 oz. of dripping Time required, about three-quarters of an hour. Now we will show you how to Stuff a Haddock and Bake it. 1. We take a haddock, wash it, clean it carefully in cold water, and dry it in a cloth. 2. We stand a grater on a piece of paper and grate some bread crumbs. 3. We take a sprig of parsley, wash it in cold water, and dry it in a cloth. 4. We put the parsley on a board, and chop it up finely (There should be about a dessertspoonful.) 5. We take a small sprig of thyme and marjoram, take away the stalks, and chop the herbs up finely on a board. (There should be about a teaspoonful?) N.B. — The stalks will do for flavouring, but they cannot be eaten, as they are bitter. 6. We mix all the herbs together with two tablespoon sful of the bread crumbs. N.B. — The remainder of the bread crumbs we shall require for rolling the fish in. 7. We add pepper and salt to taste, and mix the stuffing together with two ounces of suet (finely chopped). Lessons on Cooking Fish. — Baked Stuffed Haddock. 235 8. We stuff the belly of the fish with the stuffing and sew it up. 9. We break an egg into a plate, and brush the fish over with it, then roll it in the bread crumbs, covering it well all over. 10. We grease a dish or tin with a piece of dripping. 11. We lay the fish on the dish or tin and put it into the oven to bake for from half to three-quarters of an houry basting it frequently with dripping. 12. Before serving, we should carefully take away the cotton with which the fish was sewed. 236 National Training School for Cookery. Lesson No. 12. FISH BAKED IN VINEGAR. Average cost of " Fish Baked in Vinegar? d. 6 Herrings e 6 30 peppercorns \ 1 blade of mace f 1 shalot / 1 1 bay leaf ; 1 gill (5 pint) of vinegar ) 1 Salt ) °2 ~\ Time required, about two hours. Now we will show you how to Bake Fish (such as herrings or mackerel), in Vinegar, 1. We take the fish, wash them, and clean them thoroughly in cold water. 2. We put the fish on a board, and cut them into thick pieces.