Baked Haddock

Ingredients

• 1 Haddock
• 2 ozs. of Suet
• 2 ozs. of Dripping
• 2 table-spoonfuls of Bread Crumbs
• 1 dessert-spoonful of Parsley
• 1 teaspoonful of Herbs (mixed)
• 1 teaspoonful of Salt
• A little Pepper

Method

1. 1

   See that the fish is fresh.

2. 2

   Clean, scale, wash and dry the haddock; cut off the fins.

3. 3

   Mix the bread crumbs, suet, parsley, herbs, salt, and pepper into a basin, put it into the inside of the fish, sew it up, tie the fish round.

4. 4

   Beat the egg on to a plate, brush the fish over with it, dip it into the bread crumbs.

5. 5

   Grease the tin with the dripping, lay the fish in and bake for 30 minutes.

6. 6

   When done remove the cotton and string.

7. 7

   Serve on a hot dish with gravy or melted butter.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 8. The excerpt below is the record exactly as published.

BAKED HADDOCK. Second Beceipt. Ingredients : — 1 Haddock. 2 ozs. of Suet. 2 ozs. of Dripping. 2 table-spoonfuls of Bread Crumbs. 1 dessert-spoonful of Parsley. 1 teaspoonful of Herbs (mixed). 1 FiQ-cr | teaspoonful of Salt. A little Pepper. Method : — See that the fish is fresh. Clean, scale, wash and dry the haddock ; cut off the fins. Mix the bread crumbs, suet, parsley, herbs, salt, and pepper into a basin, put it into the inside of the fish, sew it up, tie the fish round. Beat the egg on to a plate, brush the fish over with it, dip it into the bread crumbs. Grease the tin with the dripping, lay the fish in and bake for }, hour. When done remove the cotton and string. Serve on a hot dish with gravy or melted butter. Time, 1 hour. Cost, 10c?. 24 (27) MUTTON BROTH FOR INVALIDS. Ingredients 2 lbs. of Scrag of Mutton. 3 pints of Cold Water. 1 dessert-spoonful of Salt. Method : — Cut the mutton into chops, and having carefully cut off any fat or skin, wash it in cold water to remove the dry blood. Do not let it soak, lest the goodness should be drawn out. Dry the chops in a cloth. Put the meat and water into a saucepan and set it on the fire to boil. Just before it boils, add the salt and skim it well. Let it simmer for 2)r hours ; skim sometimes. Strain off the meat ; let the broth get cold. Before heating it to serve, carefully take off any grease that may be at the top. Time, 2| hours. (28) FRENCH VEGETABLE SOUP or MARROW SOUP. Ingredients : — 2 lbs. of Pumpkin or Marrow. 1 large Onion. 2 ozs. of Butter. 1 teaspoonful of Sugar. 2 teaspoonfuls of Salt, teaspoonful of Pepper. 1-J pint of Water. 1 pint of Milk. 2 table-spoonfuls of Flour. 25 Method: — Peel and cut the pumpkin or marrow into large squares. Peel and slice the onion. Put the vegetables into a saucepan. Add the sugar, salt, pepper and butter; put cover on pan. Simmer the vegetables well.' Add the water; stew slowly for 20 minutes, or until the vegetables pulp, then add the flour (previously mixed into a smooth paste with a little of the milk) ; add the rest of the milk. Stir the soup until it boils, then let it simmer for 10 minutes. Stir frequently. Pour the soup into a basin, and serve with small squares of toast. If liked, the soup may be rubbed through a sieve before it is thickened. Time, 1 hour. (29) GOOD VEGETABLE SOUP. Ingredients : — 3 Onions. 1 Turnip. 2 Carrots. 4 Potatoes. 2 ozs. of Butter. 6 sprigs of Parsley (chopped). 1 table-spoonful of Sago. 3 pints of Water, i pint of Milk. 1 dessert-spoonful of Salt, i teaspoonful of Sugar. / | teaspoonful of Pepper. Bread. Dripping. Method : — Prepare all the vegetables as for boiling ; cut them in small thick pieces. Put the butter into a saucepan, add the sugar, salt, pepper, parsley and vegetables. Shake them 26 over the fire for ,10 minutes. Add the water. Let the soup simmer for li hour or until the vegetables are tender. Stir often to prevent burning. Strain the soup through a wire sieve or colander into a basin ; rub all the vegetables through with a wooden spoon. Pour the soup back into the saucepan ; add the milk ; sprinkle in the sago, stir, and boil it gently a | hour Pour the soup into a hot basin and serve with toasted bread, .or squares of bread fried in dripping. Time, 3 hours. (30) VEGETABLE SOUP. Ingredients : — 1 small Carrot. 4 small Potatoes. 1 small Parsnip. 1 small Turnip. 1 large Onion. 3 pints of Water. 2 ozs. Butter or Dripping. 1 strip of Celery. 1 teaspoonful of Salt

Cook this with the app: pantry check, scaling, and the assistant.