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Haddock, Baked
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three or four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 665. The excerpt below is the record exactly as published.
Haddock, Baked.— Clean the fish, scrape the scales off, and fill it with a good veal forcemeat. Sew up the opening with a little strong tkread, and put it into a pie-dish, with about two ounces of butter, broken into small pieces, here and there. Lift the fish carefully on a hot dish, and garnish with parsley and sliced lemon. It is an improvement to rub the haddock
Cook this with the app: pantry check, scaling, and the assistant.