Baked Haddock

Ingredients

• 1 Haddock
• 2 ozs. of Dripping
• 2 table-spoonfuls of Bread Crumbs
• 1 table-spoonful of chopped Suet
• 1 dessert-spoonful of chopped Parsley
• 1 teaspoonful of chopped Herbs
• 1/2 teaspoonful of Salt
• A little Pepper
• Milk
• Bread Crumbs

Method

1. 1

   Clean the haddock; wash and dry it.

2. 2

   Put the dripping in a tin to melt.

3. 3

   Put the crumbs, suet, parsley, herbs, pepper and salt in a basin; mix well, and add a little milk to bind it.

4. 4

   Put the stuffing inside the fish and sew it up; tie the fish in a nice shape.

5. 5

   Put it in the tin; pour the dripping over it and sprinkle with a few crumbs.

6. 6

   Bake in a hot oven for 0.5 hour; baste sometimes.

7. 7

   Put the haddock on a hot dish; draw out the string and cotton; garnish with a little parsley, and serve plain or with melted butter.

8. 8

   The haddock may be boned, stuffed, and rolled up for a change.

9. 9

   Browned bread crumbs make it look nice.

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. Ingredients : — 1 Haddock. 2 ozs. of Dripping. 2 table-spoonfuls of Bread Crumbs. 1 table-spoonful of chopped Suet. 1 dessert-spoonful of chopped Parsley. 1 teaspoonful of chopped Herbs. ^ teaspoonful of Salt. A little Pepper and Milk

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