Baked Haddock with Breadcrumbs
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 25. The excerpt below is the record exactly as published.
Clean and thoroughly dry a Haddock, fill the inside with veal stuffing, sew it up, and curl it round by fasten- ing the tail into the mouth. Brush it all over with beaten egg, and cover with sifted breadcrumbs ; if sufficient bread- crumbs to cover it do not adhere at once, let it dry, egg a second time, and again dip it in the crumbs. Lay it in a buttered baking-tin, put it in a hot oven, and bake for half-an-hour or longer
Cook this with the app: pantry check, scaling, and the assistant.