Haddock Stuffed and Baked

Ingredients

• two ounces of butter
• three ounces of sifted breadcrumbs
• a teaspoonful of minced thyme
• the same of marjoram
• the same of parsley
• two raw eggs

Method

1. 1

   Season the inside of the Haddock with pepper and salt.

2. 2

   Make a stuffing with butter, breadcrumbs, thyme, marjoram, parsley, and eggs.

3. 3

   Mix well and stuff into the Haddock.

4. 4

   Sew up the cavity or fasten with skewers.

5. 5

   Truss the Haddock and place in a buttered gratin dish.

6. 6

   Bake in a moderate oven for 20 to 30 minutes, basting well.

7. 7

   Serve with mustard sauce.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 51. The excerpt below is the record exactly as published.

Haddock Stuffed and Baked. — This is a good old- fashioned dish. Season the inside of the Haddock well with pepper and salt. Make a stuffing of two ounces of butter (or, if preferred, two ounces of finely chopped suet), three ounces of sifted breadcrumbs, a teaspoonful of minced thyme, and the same of marjoram and parsley, season with pepper and salt, mix in two raw eggs

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