Baked Haddock

Name: Baked Haddock
Ingredients: Choose a nice fish of about six pounds; rub over with plenty of butter; sprinkle with bread-crumbs; stuffing of veal, chopped ham, and bread-crumbs

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Serve on the dish used for baking.

Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 20. The excerpt below is the record exactly as published.

BAKED HADDOCK. Choose a nioe fish of about six pounds, which trim and scrape nicely, gutting it carefully, fill the vacuum with a stuffing of veal, chopped ham, and bread-crumbs, sew up with strong thread, and shape the fish round, patting its tail into its mouth, or, if two are required, lay them along the dish reversed — that is, tail to head; rub over with plenty of butter, or a batter of eggs and floor, and then sprinkle with bread-crumbs

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