Baked Stuffed Haddock

Ingredients

• 1 Haddock
• 1 dessertspoonful of chopped parsley
• 1 teaspoonful of chopped herbs
• 2 oz. of suet
• 1 egg
• 2 oz. of dripping
• Pepper and salt

Method

1. 1

   Wash and clean the haddock.

2. 2

   Grate bread crumbs and chop parsley and herbs.

3. 3

   Mix herbs with bread crumbs, add pepper, salt, and suet.

4. 4

   Stuff the fish, sew it up, brush with egg, and roll in bread crumbs.

5. 5

   Grease a dish, place the fish in it, and bake for 30-45 minutes, basting frequently.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 92. The excerpt below is the record exactly as published.

BAKED STUFFED HADDOCK. Average cost of a " Stuffed Haddock " (baked). INGREDIENTS. i Haddock . Bread crumbs i dessertspoonful of chopped parsley 1 teaspoonful of chopped herbs Pepper and salt 2 oz. of suet i egg d. 6 i oh 2 oz. of dripping i i ii Time required, about three-quarters of an hour. Now we will show you how to Stuff a Haddock and Bake it. 1. We take a haddock, wash it, clean it carefully in cold water, and dry it in a cloth. 2. We stand a grater on a piece of paper and grate some bread crumbs. 3. We take a sprig of parsley, wash it in cold water, and dry it in a cloth. 4. We put the parsley on a board, and chop it up finely (There should be about a dessertspoonful?) 5. We take a small sprig of thyme and marjoram, take away the stalks, and chop the herbs up finely on a board. (There should be about a teaspoonful?) N.B. — The stalks will do for flavouring, but they cannot be eaten, as they are bitter. 6. We mix all the herbs together with two tablespoon sful of the bread crumbs. N.B. — The remainder of the bread crumbs we shall require for rolling the fish in. 7. We add pepper and salt to taste, and mix the stuffing together with two ounces of suet (finely chopped). Cooking Fish. — Baked S faffed Haddock. 235 8. We stuff the belly of the fish with the stuffing and sew it up. 9. We break an egg into a plate, and brush the fish over with it, then roll it in the bread crumbs, covering it well all over. 10. We grease a dish or tin with a piece of dripping. 11. We lay the fish on the dish or tin and put it into the oven to bake for from half to three-quarters of an houry basting it frequently with dripping. 12. Before serving, we should carefully take away the cotton with which the fish was sewed. 236 National Training School for Cookery. FISH. Lesson No. 12. FISH BAKED IN VINEGAR. Average cost of " Fish Baked in Vinegar? INGREDIENTS. d. 6 Herrings e 6 30 peppercorns \ 1 blade of mace f 1 shalot / 1 1 bay leaf ; 1 gill (5 pint) of vinegar ) 1 Salt ) °2 ~\ Time required, about two hours. Now we will show you how to Bake Fish (such as herrings or mackerel), in Vinegar, 1. We take the fish, wash them, and clean them tho- roughly in cold water. 2. We put the fish on a board, and cut them into thick pieces. 3. We lay these pieces close together in a stone jar, with thirty peppercorns and half a teaspoonful of salt, 4. We add one blade of mace and a bay-leaf, 5. We take one shalot, peel it, and add it, or part of it (according to taste), to the fish. 6. We pour in one gill (a quarter of a pint) of vinegar, and tie a piece of brown paper tightly over the top of the jar with a piece of string. 7. We put the jar into a very slow oven to bake for two hours, or it may stand in a baker's oven all night. N.B. — The fish is to be eaten cold. Lessons on Cooking Fish. — Fried Plaice. 237 FISH. Lesson No. 13. FRIED PLAICE. Average cost of " Plaice" (fried). INGREDIENTS. s. d. 1 Plaice 1 o 1 egg

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