Haddock, Baked
From Harper's cook book encyclopædia, 1902
Serves 4
Baking time is about half an hour or more.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 135. The excerpt below is the record exactly as published.
Haddock, Baked FI S H Herring Salad them in boiling water with two pinches of salt for one minute; drain again, wipe with a cloth, and cut off the hard part. To prepare the sauce Norman- die, slice fine two medium-sized carrots and two onions, and put in a saucepan with two table-spoonfuls of butter, two sprigs of parsley, one branch of celery, quarter of a bay- leaf, and one clove. Cook twelve minutes, stirring three times, that it may become brown ; add one pint of boiled milk with half a tea- spoonful of salt and one pinch of pep- per. Cook slowly for twenty-five min- utes. Strain, pressing all the vege- tables as fine as a puree. Return the mixture to the fire in a clean sauce- pan, add one pint of very good cream, and cook ten minutes. Put in the fillets of flounder, well washed, and dried in a towel. Cook two minutes on each side, remove without break- ing to a platter, and put aside to keep warm. Add to the sauce x/z lb. of small mushrooms, well cleaned, and in two minutes add the mussels and oysters. Cook all two minutes. Have ready yolks of two eggs, one table-spoonful of butter ; mix with two table-spoonfuls of cream, remove the saucepan from the fire, pour the mixed eggs in it, stir- ring gently. Have crust warm, and put in first one layer of flounders and one layer of the oysters and mussels from the saucepan, another layer of fillets, and finish with the balance of mussels and oysters. Put the pastry cover over, and serve immediately in a round platter garnished with six crawfish. The crawfish must be well washed, and cooked with a sliced on- ion in half a glassful of vinegar and half a glassful of water, two sprigs of parsley, one pinch of salt, and one of pepper. Cover the saucepan, stirring three times to cook evenly. Wipe and dry the crawfish. Haddock, Baked. — Clean the fish, scrape the scales off, and fill it with a good veal force-meat. Sew up the opening with a little strong thread, and put it into a pie-dish with about 2 ozs. of butter, broken into small pieces ; baste frequently, and bake in a moderate oven. Serve on a hot dish with parsley and sliced lemon. It is an improvement to rub the haddock over with beaten egg and sprinkle it with bread-crumbs
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