Baked Haddock

Ingredients

• 1 fresh haddock
• About 2 oz. stale bread
• 1 gill milk
• 1 tablespoonful chopped parsley
• 1 teaspoonful herbs
• Salt and pepper to taste
• 2 oz. dripping

Method

1. 1

   Wash and dry the fish, take the eyes out, and rub a little salt up the backbone.

2. 2

   Cut the bread into small pieces and soak in the milk until soft; then strain if too moist, and beat finely.

3. 3

   Add the parsley, herbs, salt, and pepper, and mix well.

4. 4

   Put this forcemeat inside the fish and sew or skewer it up; then tie it in a nice shape, and dredge it with salt, pepper, and flour.

5. 5

   Melt the dripping in a baking tin, put the fish in, and bake about 0.5 hour in a hot oven, basting it frequently.

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 15. The excerpt below is the record exactly as published.

BAKED HADDOCK. Ingredients : — 1 fresh haddock. About 2 oz. stale bread. ,, 1 gill milk. 1 tablespoonful chopped parsley. 1 teaspoonful herbs (or to taste). Salt and pepper to taste. 2 oz. dripping

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