Haddock (Stuffed) (1)
From Tried favourites cookery book, 1909
Serves 1
Serve on hot dish, garnish with lemon and parsley, or serve with brown sauce.
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 28. The excerpt below is the record exactly as published.
Haddock (Stuffed) (1). stuffing. — 2 oz. Bread, 1 oz. Hugon’s Suet, 1 dessertspoonful chopped Parsley, about i cup Milk and Water mixed, to soak bread. Salt and Pepper
Cook this with the app: pantry check, scaling, and the assistant.