Fillets of Haddock with Oyster Stuffing
From Scientific cooking with scientific methods, 1911
Serves 1
Serve with Hollandaise sauce.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 27. The excerpt below is the record exactly as published.
Fillets of Haddock with Oyster Stuffing. Skin and bone a four-pound haddock, leaving in the large bones near the head to keep the fillets in PREPARATION AND CARE OF FISH. 61 shape. Sprinkle with salt and brush Avitli lemon juice. Place on a wel] -greased fish-sheet in a dripping-pan, and cover thickly between the fillets with oysters, well seasoned and dipped in buttered cracker crumbs. Place the fillets together and fasten in several places with small wooden toothpicks. Brush with egg slightly beaten, cover top with buttered crumbs, and bake in moderate oven for forty or forty-five minutes. Serve with Plollandaise sauce. The oysters want to be large. Allow one cup of cracker crumbs to one pint of oysters after they are drained and cleaned. Stuffed Haddock, Oyster Sauce. Clean, wipe, shape and sprinkle A\dth salt on the in- side, and stuff w^ith highly seasoned cracker crumbs, using a little onion juice. The fish wants to weigh from three and a half to four pounds. Bake slowly in mod- erate oven, using salt pork on top of fish and in the pan to baste with. Serve with oyster sauce. Oyster Sauce. 1 pint oysters
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.