Dublin Bay Haddock, Baked
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 102. The excerpt below is the record exactly as published.
Dublin Bay Haddock, Baked. Fill the belly of the fish with stuffing, sew it up with pack-thread, and truss it Avith its tail in its mouth ; rub a quarter of a pound of butter over it, set it on a baking- sheet, put it in a warmish oven and bake it three-quarters of an hour ; when done, dress it on a dish without a napkin, and pour a sharp sauce
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