Haddock Stuffed and Baked

Ingredients

• 1 small haddock
• 2 tablespoonfuls bread crumbs
• 1 dessertspoonful chopped parsley
• Pinch of dried herbs
• 1 oz. dripping or butter
• Pepper and salt
• A little egg or milk
• Egg for brushing over
• Few bread crumbs
• Dripping or butter for basting

Method

1. 1

   Wash and scale the fish, take out the eyes, but leave on the fins and tail.

2. 2

   Dry the fish thoroughly.

3. 3

   Mix the crumbs, parsley, herbs, butter, pepper, and salt, and moisten with a little egg or milk.

4. 4

   Stuff the fish and truss into shape.

5. 5

   Brush with egg and sprinkle with bread crumbs.

6. 6

   Bake in a moderate oven for about 1 hour.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 7. The excerpt below is the record exactly as published.

Haddock Stuffed and Baked. 1 small haddock. 2 tablespoonfuls bread crumbs. 1 dessertspoonful chopped parsley. Pinch of dried herbs. 1 oz. dripping or butter. Pepper and salt. A little egg or milk. Egg for brushing over. Few bread crumbs. Dripping or butter for basting

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