Stuffed Haddock
From My mother's cook book, 1902
Fish should be positioned as it would be in water for even baking.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 14. The excerpt below is the record exactly as published.
Stuffed Haddock.— Provide : one large haddock, two ounces of beef suet, three tablespoonfuls of bread* * See directions for skinning sole, page 36. fiSIEP SMELTS. ig crumbs, one teaspoonful of chopped thyme, one dessert spoonful of chopped parsley, ope egg, one saltspoonful of salt, one saltspoonful of pepper. The haddock must be thoroughly dried after cleaning and the tail and fins cut off leaving the head. Make a stuffing by mixing two tablespoonfuls of the bread crumbs with the parsley, thyme, pepper and salt into wliich drop the egg to give the dressing consistency. Pack this stuff- ing snugly into the stomach of the fish, sew the sides together with needle and- thread, place it in a greased baking pan, dampen it over with milk or egg, sprinkle over it the remainder of the bread crumbs and bake three quarters of an hour in a moderate oven, taking occasion to baste from time to time with the drippings. Note — To bake evenly the fish should stand in the pan in the position which it naturally takes in the water, and this may be ac- complished by placing a long skewer first through the tail of the fish, next through the centre of the body and lastly through the head. A strong cord passed in the same manner through the fish and drawn taut will serve the purpose. Salmon, trout, sea bass, and shad may be done also after this recipe. Fried Smelts. — One dozen smelts, two tablespoon- fuls of flour, two eggs, four tablespoonfuls of bread crumbs, one teaspoonful of salt, one teaspoonful of pepper. Take first the flour and the bread crumbs and place them upon separate sheets of kitchen paper. Mix with the bread crumbs the salt and pepper, when the fish have been thoroughly prepared* dip them one by one into the flour for the purpose of drying them. Beat now the eggs until very light and roll the fish one by one therein, place them then into the bread crumbs, rolling each from side to side antil well covered. Throw the fish, thus prepared, into smoking hot clarified fat or laxd and cook for five min- utes. Garnish with parsley and serve in a folded napkin. Note — ^All pan fish including brook trout, may be treated in this way. Note — White bait is cooked by simply being thrown into hot lard just as they are taken from the water and cooked for two minutes. FISH— SECOND DIVISION. Pish k-la-Russe. — Provide for this : one-half pound of fiour, one-quarter of a pound of butter, one teaspoon- ful of yeast powder, three eggs, one-half teacupful of boiled rice, one pound raw fish, one gill of cold water, one- half teaspoonful of salt, one teaspoonful of pepper. Put the Hour upon a mixing board and with it a little salt and the yeast-powder, rubbing all together. Make this into a light dough with the cold water and the white of one egg
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