Haddock Stuffed and Baked
From Artizan recipes, 1896
Remove the cotton before serving.
Presented as published in 1896. 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 Artizan recipes (1896) by Clarke, Charles Mrs, page 38. The excerpt below is the record exactly as published.
Haddock Stuffed and Baked. Ingredients. One Haddock. Two tablespoonfuls of Bread-crumbs. One dessertspoonful of chopped Parsley. One teaspoonful of chopped Herbs. Pepper and Salt. Two ounces of Suet. One Egg. Two ounces of Fat
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