Baked Haddock a la Preston

Ingredients

• 2 haddock fillets
• 1/2 cup buttered bread crumbs
• 1 1/2 tablespoons lemon juice
• 1/4 cup cream or milk
• Mushroom Stuffing

Method

1. 1

   Brush fish with lemon juice and sprinkle with salt and pepper.

2. 2

   Put one fillet in buttered pan or on oven-proof platter, spread with stuffing, cover with remaining fillet, pour over cream or milk, and bake 25 minutes in moderately hot oven (375° F.).

3. 3

   Sprinkle with bread crumbs and bake until crumbs are brown.

4. 4

   Remove to hot serving dish and strain liquor remaining in pan over it.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 89. The excerpt below is the record exactly as published.

BAKED HADDOCK A LA PRESTON 2 haddock fillets ¥ cup buttered bread crumbs 1% tablespoons lemon juice 24 cup cream or milk Salt and pepper Mushroom Stuffing

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