Stuffed Haddock
From Cookery for every household, 1914
Serves 2
Serve with anchovy or parsley sauce poured round.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 1003. The excerpt below is the record exactly as published.
Stuffed Haddock Prepare the fish as directed in Recipe 207, using butter rather than suet in the stuffing. After it is sewed up and trussed, brush it over with beaten egg, and sprinkle with browned bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.