Haddock or Whiting Stuffed and Baked

Ingredients

• 1 whiting or small haddock
• 2 table-sps. breadcrumbs
• A little chopped parsley
• 2 table-sps. milk
• 1 yolk of egg
• Grated lemon rind
• A small piece of butter
• Pepper and salt

Method

1. 1

   Clean and skin the fish, cut off the head.

2. 2

   Make a stuffing with the bread-crumbs, parsley, lemon rind, pepper, and salt, binding with the yolk of an egg.

3. 3

   Fill the fish with this mixture, place in a fireproof dish, pour milk round, cover, and bake for about 15 minutes.

4. 4

   Remove the cover, sprinkle with dry bread-crumbs, add butter, and brown lightly.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 854. The excerpt below is the record exactly as published.

Haddock or Whiting Stuffed and Baked 1 whiting or small had- dock. 2 table - sps. bread- crumbs. A little chopped parsley. 2 table-sps. milk. 1 yolk of egg. Grated lemon rind. A small piece of butter. Pepper and salt

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