Haddock en Casserole

Ingredients

• 3 or 4 haddocks.
• 1 oz. butter.
• 1 table-sp. flour.
• Pepper.
• Salt.
• A pinch of mace.
• Rind of \ lemon.
• 3 table-sps. milk.
• 1 tea-sp. chopped parsley.
• A squeeze of lemon juice.

Method

1. 1

   Choose small haddocks, skin them and cut off the heads.

2. 2

   Mix the flour, pepper, salt, and mace on a plate, and dip the fish into this, coating them on both sides.

3. 3

   Now grease a fireproof dish with some of the butter, lay in the fish, pour the milk round, and add the thinly peeled rind of 1/2 a lemon.

4. 4

   Place the remainder of the butter in small pieces on the top, cover and cook in a good oven from 15 to 20 minutes.

5. 5

   When ready, sprinkle with chopped parsley and a few drops of lemon juice.

6. 6

   Serve in the same dish.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 619. The excerpt below is the record exactly as published.

1 tea-sp. chopped pars- ley. i tea-sp. powdered herbs. A few slices of bacon. Clean the fish, cut off the heads and remove the skin. Lay them in a greased fireproof dish and sprinkle them with the bread-crumbs, which have been mixed with the parsley, herbs, and a good seasoning of pepper and salt. Lay some small slices of bacon round the dish, and cover all with a piece of greased paper, or put a few small pieces of butter on the top. Bake in a good oven from 15 to 20 minutes, and serve hot in the same dish. Notes. — The bacon may be omitted, but it is generally considered an improvement. Other kinds of fish may be cooked in the same way. 1677. Haddock en Casserole 3 or 4 haddocks. 1 oz. butter. 1 table-sp. flour. Pepper. Salt. A pinch of mace. Rind of \ lemon. 3 table-sps. milk. 1 tea-sp. chopped pars- ley. A squeeze of lemon juice

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