Stuffed Haddock, Baked

Ingredients

• A haddock (i^ or 2 lbs.)
• Breadcrumbs
• Finely-chopped parsley
• Finely-chopped suet or butter
• A little lemon juice or rind
• Pepper and salt
• Enough beaten egg to make into a paste

Method

1. 1

   Wash the haddock well, take out eyes and off fins, and dry well.

2. 2

   Mix the other ingredients and stuff the haddock, not quite full if breadcrumbs were dry.

3. 3

   Sew up with strong white thread and lay on a well-greased roasting tin.

4. 4

   Lay some small pieces of butter on fish, cover with greased paper, and bake in moderate oven till ready.

5. 5

   Time according to size.

6. 6

   Do not allow it to dry up.

7. 7

   Serve with melted butter sauce.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 10. The excerpt below is the record exactly as published.

STUFFED HADDOCK, BAKED. A haddock (i^ or 2 lbs.). Breadcrumbs. Finely-chopped parsley. Finely-chopped suet or butter. A little lemon juice or rind. Pepper and salt. Enough beaten egg to make into a paste

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