Baked Stuffed Haddock
From Domestic and economical cookery recipes, 1897
Use rather more suet than for herring, as this fish contains very little oil.
Presented as published in 1897. 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 Domestic and economical cookery recipes (1897) by Lillie Richmond, page 15. The excerpt below is the record exactly as published.
BAKED STUFFED HADDOCK. INGREDIENTS. 1 fresh haddock 2 oz. forcemeat (see previous Recipe) Brown crumbs
Cook this with the app: pantry check, scaling, and the assistant.