Haddock, Baked (another way)

Ingredients

• Clean the fish
• four table-spoonfuls of fine bread-crumbs
• an ounce of butter
• a tea-spoonful of finely-minced lemon-rind
• half a tea-spoonful of salt
• a qua-rter of a tea-spoonful of pepper
• the yolk of an egg
• a table-spoonful of chopped onion
• a tea-spoonful of chopped parsley
• an ounce of oil or clarified butter
• a quarter of a pint of ale, stock, or water
• three or four lumps of butter

Method

1. 1

   Clean the fish and fill it with a forcemeat made by mixing the liver with bread-crumbs, butter, lemon-rind, salt, and pepper.

2. 2

   Bind with egg yolk and sew the fish closed.

3. 3

   Place chopped onion and parsley in a pie-dish, add oil, season the fish, and lay it on the herbs.

4. 4

   Pour ale or stock over it, add butter, cover, and bake in a moderate oven.

5. 5

   Serve in its sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 666. The excerpt below is the record exactly as published.

Haddock, Baked (another way). — Clean the fish, scrape off the scales, and fill it with a forcemeat made by chopping the liver, and mixing with it four table-spoonfuls of fine bread-crumbs, an ounce of butter, a tea- spoenful of finely-minced lemon-rind, half a tea-spoonful of salt, and a qua-rter of a tea- spoonful of pepper. Bind it together with the yolk of an egg, and sew the opening in the fish secm-ely with thread. Sprinkle a table-spoonful of chopped onion and a tea-spoonful of chopped parsley at the bottom of a pie-dish, and pour over them an ounce of oil or clarified butter. Season the haddock with pepper and salt, and lay it on the minced herbs. Put the same quantity of onion and parsley over as under it, and pour on it a quarter of a pint of ale, stock, or water. Place three or four lumps of butter

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