Stuffed and Baked Haddock

Ingredients

• 1 haddock (medium sized)
• 2 oz. dripping or butter
• 2 table-sps. browned bread-crumbs

Method

1. 1

   Wash and clean the haddock, scraping the skin well from the tail towards the head.

2. 2

   Cut off the fins and tail and take out the eyes.

3. 3

   Dry in a cloth.

4. 4

   Make some stuffing according to Recipe 1266, place it in the opening of the fish, and sew up with a needle and strong thread.

5. 5

   Melt the dripping or butter in a deep baking tin, lay the fish in with the back uppermost, brush with beaten egg or melted fat, and coat with browned breadcrumbs.

6. 6

   Bake in a moderate oven, basting occasionally.

7. 7

   When ready, lift onto a hot dish, remove the skewer, and draw the thread out.

8. 8

   Garnish with parsley and lemon.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 142. The excerpt below is the record exactly as published.

Stuffed and Baked Haddock (Eglefln Fare! au Four) (medium 2 oz. dripping or butter. 2 table-sps. browned bread-crumbs

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