Baked Haddock with Stuffing

Ingredients

• a four-pound haddock
• salt
• pepper
• melted butter
• flour
• narrow strips of fat salt pork
• small pieces of fat salt pork

Method

1. 1

   Clean the haddock, sprinkle with salt inside and out, stuff, and sew.

2. 2

   Cut five diagonal gashes on each side of the backbone and insert narrow strips of fat salt pork.

3. 3

   Shape with skewers in the form of letter S, and fasten skewers with small twine.

4. 4

   Place on greased fish-sheet in a dripping-pan, sprinkle with salt and pepper, brush over with melted butter, dredge with flour, and place around fish small pieces of fat salt pork.

5. 5

   Bake one hour in hot oven, basting as soon as fat is tried out, and continue basting every ten minutes.

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 99. The excerpt below is the record exactly as published.

BAKED HADDOCK WITH STUFFING. Clean a four-pound haddock, sprinkle with salt inside and out, stuff, and sew. Cut five diagonal gashes on each side of backbone and insert narrow strips of fat salt pork, having gashes on one side come between gashes on other side. Shape with skewers in form of letter S, and fasten skewers with small twine. Place on greased fish- FISH 203 sheet in a dripping-pan, sprinkle with salt and pepper, brush over with melted butter, dredge with flour, and place around fish small pieces of fat salt pork

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