Stuffed Haddock

Ingredients

• one large haddock
• two ounces of beef suet
• three tablespoonfuls of bread crumbs
• one tea-spoonful of chopped thyme
• one dessert-spoonful of chopped parsley
• one egg
• one salt-spoonful of salt
• one salt-spoonful of pepper

Method

1. 1

   Dry the haddock after cleaning, cut off the tail and fins.

2. 2

   Make stuffing by mixing bread crumbs with parsley, thyme, pepper, and salt, adding the egg for consistency.

3. 3

   Pack stuffing into the fish, sew sides, place in a greased pan, dampen with milk or egg, sprinkle with remaining bread crumbs, and bake for 45 minutes, basting occasionally.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 29. The excerpt below is the record exactly as published.

one salt-spoonful of pepper. First the bread crumbs must be put into a dry tin, and browned to a pale brown in the oven. Sprinkle half of them, when prepared, upon a small baking-tin, also having chopped one of the mushrooms, and half of the chalot finely ; scatter this with half of the parsley over the bread crumbs. Skin now the sole,* and cut away the head, fins, and tail. Place the fish over the preparation in the baking-tin ; sprinkle over it the remaining bread crumbs, chopped mush- room, chalot, and parsley, also the pepper and salt ; put over all the butter, in small pieces, and bake in a quick oven ten minutes. Serve on a hot dish, with the stock heated and poured around. NOTE. — If the chalot or small French onion is not to be procured, a bit of the common onion may be substituted. Broiled Mackerel. — Prepare one mackerel, two ounces butter, one half salt-spoonful of pepper, one half tea-spoon- ful of salt. Split the mackerel, when cleaned, directly through the backbone with a strong sharp knife. Grease the broiler slightly, place the fish between its leaves, and broil over a quick, clear fire for ten minutes. When done, remove quickly from the broiler, dress with the butter, pepper, and salt, and send it to the table as hot as possible. The dish may be garnished with lemon quarters, and a sprig of parsley at either end. NOTE. — All classes of broiling fish may be treated after this recipe. * See directions for skinning sole, page 32. STUFFED HADDOCK — FRIED SMELTS. 35 Stuffed Haddock.— Provide one large haddock, two ounces of beef suet, three table-spoonfuls of bread crumbs, one tea-spoonful of chopped thyme, one dessert-spoonful of chopped parsley, one egg, one salt-spoonful of salt

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