Stuffed Haddock

Ingredients

• Clean and draw a Haddock
• the crumb of a roll
• in a little milk
• Joz. of butter
• the yolk of an egg
• 1 teaspoonful of essence of anchovy
• the same of chopped parsley
• the juice and grated peel of a lemon
• salt and pepper to taste
• a pint of milk
• 2 table-spoonfuls of flour
• an onion
• a handful of skinned shrimps

Method

1. 1

   Soak the crumb of a roll in milk, squeeze dry, and mix with butter over heat until stiff.

2. 2

   Stir in egg yolk, lemon juice and peel, thyme, essence of anchovy, parsley, salt, and pepper.

3. 3

   Stuff the fish, sew it up, and place in a baking dish with a sauce made from boiled milk with onion, thickened with flour, and seasoned.

4. 4

   Bake for 45 minutes, basting frequently, and serve carefully to avoid breaking the fish.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 25. The excerpt below is the record exactly as published.

Clean and draw a Haddock, and stuff it with the following : Put the crumb of a roll in a little milk, soak it well, and then squeeze as dry as possible by twisting it in a cloth ; put it in a saucepan with Joz. of butter, set the pan over the fire, and work about until the contents are quite stiff; stir in the yolk of an egg, the juice and grated peel of a lemon, a little dried and sifted thyme, 1 teaspoonful of essence of anchovy, the same of chopped parsley, and salt and pepper to taste. Sew up the fish, and put it in a baking- dish with a little sauce, made as follows : Put an onion into a saucepan with | pint of milk, and boil it for fifteen minutes ; remove the onion, and stir in smoothly 2 table-spoonfuls of flour to thicken the liquor, also 1 tea- spoonful of essence of anchovy, or a handful of skinned shrimps

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