Haddock, Salt, Stuffed

Ingredients

• a good-sized salted and smoked haddock
• four eggs hard
• two ounces of butter
• twelve cloves
• a tablespoonful of curry powder
• the seeds of five cardamoms
• one bay leaf
• two beads of garlic
• one tablespoonful of tomato conserve
• the grated peel of a small lemon
• a little salt to taste

Method

1. 1

   Trim the haddock, stuff it with the prepared mixture, tie it, and bake in the oven, basting with melted butter mixed with curry powder.

2. 2

   Serve with parsley, tomato, and lemon.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 74. The excerpt below is the record exactly as published.

Haddock, Salt, Stuffed. — Get a good-sized salted and smoked haddock ; trim it neatly, and stuff it with the mixture given below ; then tie it round with tape (string cuts it), shape it nicely ; put it in the oven to bake, and baste with melted butter, in which a little curry powder has been mixed. Serve with a garnish of chopped parsley, and slices of tomato and lemon. This can be eaten with a pillau, rice, or with mashed potatoes. Stuffing for Haddock. — Boil four eggs hard, shell them, chop them fine. Cut up an onion in thin rings ; fry — in two ounces of butter with twelve cloves — a delicate brown; add a tablespoonful of curry powder ; stir, then add the chopped eggs, the seeds of five cardamoms, a few leaves of tarragon, one bay leaf, two beads of garlic — chop these very fine — one tablespoonful of tomato conserve, a little salt to taste, and the grated peel of a small lemon

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