Stuffed Haddock

Ingredients

• a good-sized fresh haddock
• two tablespoonfuls of chopped suet
• two tablespoonfuls of bread crumbs
• half teaspoonful of herbs
• one teaspoonful of chopped parsley
• season with salt and pepper
• half an egg

Method

1. 1

   Wash and scale haddock, prepare stuffing with suet, bread crumbs, herbs, parsley, and seasonings.

2. 2

   Moisten with egg, stuff the fish, sew or fold ends, brush with egg, sprinkle with bread crumbs, wrap in greased paper-bag, and bake for 25 to 30 minutes.

3. 3

   Serve after removing string.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 12. The excerpt below is the record exactly as published.

Stuffed Haddock. Wash, scale, and wipe a good-sized fresh haddock ; remove the eyes. Prepare a stuffing with two table- spoonfuls of chopped suet, two table-spoonfuls of bread crumbs, half tea-spoonful of herbs, one tea-spoonful of chopped parsley, and season with salt and pepper. Moisten the stuffing with half an egg

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