Haddock Stuffed and Baked

Ingredients

• a good-sized fish
• 1 tablespoonful butter
• 1 fine-chopped onion
• 4 fine-cut peeled tomatoes
• 1 even teaspoonful pepper
• 1 even teaspoonful salt
• 2 cupfuls bread crumbs
• 1 whole egg
• 1 yolk
• 3 slices of larding pork
• 1 ounce melted butter
• the juice of 1 lemon

Method

1. 1

   Glean and wash the haddock, wipe dry, and season with salt and pepper.

2. 2

   Cook onion in butter for 5 minutes, add tomatoes, pepper, and salt, and cook for 5 minutes.

3. 3

   Cool and mix with bread crumbs, whole egg, and yolk.

4. 4

   Fill the fish, sew up, place in a baking pan with pork underneath, sprinkle with melted butter and lemon juice, cover with pork, and bake in a hot oven, basting often until done.

5. 5

   Serve with tomato sauce and boiled potatoes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 138. The excerpt below is the record exactly as published.

Haddock^ Staffed and Baked.— Glean and wash a good- sized fish, wipe dry, and season with salt and pepper ; put 1 fine- ofaopped onion in a saucepan with 1 tablespoonful butter, cook 5 206 SEA FOOD, Etc. minates ; add 4 fine-cut peeled tomatoes* 1 eyen teaspoonfal peppert 1 even teaspoonfal salt, cook 5 minutes ; then remove from fire ; when cold, mix it with 2 cupfuls bread crumbs, 1 whole egg, and 1 yolk ; fill this into the fish, sew up, lay in a baking pan with 3 slices of larding pork under the fish ; sprinkle over 1 ounce melted butter and the juice of 1 lemon, cover the fish with 3 thin slices of pork, place in a hot oven, bake and baste often till done. Serve the fish on a warm dish, with tomato sauce and boiled potatoes. Fillets of Haddock h la Mattre d'HdteL— Bemove the skin and bones from a well-cleaned haddock ; cut the meat into small slices, season with salt, pepper, and lemon juice. Lay the slices in a covered dish with 1 or 2 sliced onions and some fresh parsley, cover and let them stand 1 hour. Shortly before serving, wipe the fillets dry and dust with flour ; dip into beaten egg, roll in bread crumba» and fry in hot fat to a fine color. Arrange nicely on a hot dish, spread a little maitre d'hdtel butter over each, and serve with baked or boiled potatoes. Fillets of Haddock h la Tartare AUemande.— Bemove the skin and bones from a fresh fish ; cut the meat into small slices, season with salt and pepper, dip in beaten egg and cracker crumbs, fry to a fine color in hot fat ; serve on a warm dish with sauce Tar- tare i I'allemande. Fillets of Haddock h la Normande.— Prepare the fillets of a fresh haddock as in foregoing recipe ; mix the yolks of 2 eggs with Vb cup milk, a little salt, 1 teaspoonf ul melted butter, 2 table- spoonfuls flour, and the 2 whites beaten to a stiff froth ; dust the fish fillets with fiour, take each one on a fork, dip into the batter, and fry to a fine color in boiling fat; drain on blotting paper. Arrange on a warm dish, garnish with fried parsley, and serve with sauce Iformande. Haddock h I'ltalienne.— Remove the skin and bones from a well-cleaned haddock ; cut the meat into pieces, so that each piece weighs 4 ounces ; season with salt and pepper, also lemon juice ; let HADDOCK. 207 mftrinate 1 hour. Then lay the slices into a battered pan, pour a little melted butter over each fillet, coyer with buttered paper, and bake till done in a hot oven. Melt in a saucepan 1 ounce butter, add 1 fine-chopped onion

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