Haddock, Stuffed and Baked

Ingredients

• a quarter of a pound of bread-crumbs
• a quarter of a pound of chopped suet
• a table-spoonful of chopped parsley
• a dessert-spoonful of mixed herbs
• a beaten egg
• a little pepper
• a little salt
• little pieces of butter

Method

1. 1

   Make forcemeat with bread-crumbs, suet, pepper, salt, parsley, and herbs.

2. 2

   Bind with beaten egg or milk.

3. 3

   Clean and dry the haddock, fill it with forcemeat, sew it up, and place in a greased tin.

4. 4

   Dredge with flour, add butter, and bake in a moderate oven, basting frequently for 30-45 minutes.

5. 5

   Serve hot, with or without sauce.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 253. The excerpt below is the record exactly as published.

Haddock, Stuffed and Baked. — Make a little good forcemeat with a quarter of a pound of bread-crumbs, a quarter of a pound of chopped suet, a little pepper and salt, a table-spoonful of chopped parsley, and a dessert -spoonful of mixed herbs chopped small. Bind together with a beaten egg or with milk. Empty and clean the haddock, wash it, and dry it thoroughly. Fill it with the forcemeat, and sew it up. Put it into a greased dripping-tin nearly its own size, dredge flour upon it, and place little pieces of butter

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