Stuffed and Baked Haddock

Ingredients

• 1 fresh haddock
• 2 oz. dripping
• 3 or 4 table-spoonfuls bread-crumbs
• 1 tea-spoonful sweet herbs
• A little grated lemon-rind
• 1 dessert-spoonful chopped parsley
• A little egg or milk
• Salt and pepper

Method

1. 1

   Scale the fish, wash and dry it.

2. 2

   Make a forcemeat of crumbs, parsley, sweet herbs, lemon-rind, salt and pepper; moisten with a little beaten egg.

3. 3

   Place inside the fish and sew it up.

4. 4

   Truss into shape with a needle and string.

5. 5

   Place in a dripping-tin, brush over with egg, cover with crumbs.

6. 6

   Add dripping, and bake in a moderate oven about 1 hour, basting frequently.

7. 7

   Serve with parsley sauce.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 6. The excerpt below is the record exactly as published.

Stuffed and Baked Haddock I fresh haddock. 2 oz. dripping. 3 or 4 table-spoonfuls bread- \ tea-spoonful sweet herbs. crumbs. A little grated lemon-rind. I dessert - spoonful chopped Salt and pepper. parsley. A little egg or milk. Method. — Scale the fish, wash and dry it. Make a force- meat of crumbs, parsley, sweet herbs, lemon-rind, salt and pepper; moisten with a little beaten egg. Place inside the fish and sew it up. Truss into shape with a needle and string. Place in a dripping-tin, brush over with egg, cover with crumbs. Add dripping, and bake in a moderate oven about ~ hour, basting frequently. Serve with parsley sauce. Stuffed Sole I sole. J oz. butter. A little lemon-juice. I egg. 3 or 4 table-spoonfuls bread- crumbs. I table-spoonful finely chopped parsley. A few picked and chopped shrimps. Salt and pepper to taste. J tea-spoonful sweet herbs. Method. — Put bread-crumbs in a bowl, rub in the butter, add other ingredients, mix, then moisten the whole with the egg, well beaten. Skin sole, wash and dry it well, cut down centre of the fish with a sharp knife, and lift the fillets on each side 12 HOUSEHOLD COOKERY the backbone, put the forcemeat inside the hole, lay the fish in a baking-tin, put some pieces of butter on top. Add \ pint of fish stock or water, and bake in a moderate oven about 30 minutes. Garnish with cut lemon, stiffly whipped white of egg, and chopped parsley. Fillets of Sole Baked I or 2 soles filleted. i dessert- spoonful anchovy I oz. butter. essence, or few drops carmine. \ pint fish stock, or \ pint water A little lemon -juice, and \ pint milk. i oz. flour. Salt and pepper. Method. — Cut the fillets in two lengthways, roll or fold them, place in a well-buttered baking-tin, sprinkle over a few drops of lemon-juice, salt and pepper, and bake in a moderate oven for 10 or 12 minutes. Melt the butter in a pan, mix in flour, add fish stock or milk and water, slowly stirring till it boils. Add essence, seasoning, and a few drops of lemon-juice. Lift the pieces of fish on to a hot dish, and pour the sauce round. Garnish with cut lemon and fried parsley. Fried Fish Skin the fish, wash and dry well, dip in flour or oatmeal, or brush over with beaten egg, and cover it with bread-crumbs. Put some dripping into the frying-pan, enough to cover the bottom of the pan ; when quite hot, put in the fish and fry a good brown, then turn it carefully and fry the other side. Place it on paper to absorb the grease ; serve on a hot dish. Fish Cakes \ cooked fish. I oz. butter. I or 2 eggs. Bread-crumbs. \ lb. cooked potatoes. I dessert - spoonful chopped parsle

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