nut-freeegg-freesoy-free
Baked Haddock
From Soyer's standard cookery, 1912
Serves 1
Serve with Beyrout sauce or any other sauce.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 52. The excerpt below is the record exactly as published.
Baked Haddock. Fill the interior of the fish with veal stuffing, sew it up with packthread, and truss it with the tail in its mouth, rub a piece of butter over the back, or egg and bread-crumb it over, set it on a baking-dish, which put in a warmish oven to bake; if a Dublin Bay haddock, it would take from three-quarters of an hour to an hour
Cook this with the app: pantry check, scaling, and the assistant.