Stuffed Haddock

Ingredients

• Take a good-sized fresh haddock.
• Make a stuffing of lemon-peel
• thyme
• parsley
• a little butter
• bread-crumbs
• pepper
• salt

Method

1. 1

   Stuff the haddock with the mixture and bake it for three-quarters of an hour; while baking, pour over it some meat gravy.

2. 2

   Do not put too much stuffing for the size of the fish.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 50. The excerpt below is the record exactly as published.

breadcrumbs and eggs, or they may be boiled. Tartar sauce or mayonnaise sauce may take the place of mustard sauce. In Scotland it is not usual to serve sauce, but cold butter is handed round in its stead. ii8 WATER SOUCHE. Herring Balls. Partly broil three bloaters or red herrings ; remove the skin ; take all the meat from the bone ; add an equal quantity of mashed potato made from baked potatoes — that is, potatoes baked in their skins ; mix with cream or butter ; form into balls, egg and bread- crumb, and fry a golden brown. Pilchards. Pilchards are to be dressed like herring. There is so great a resemblance between the two fish that it may be useful to give the following test used by' fishermen to distinguish between herring and pilchard on a dark night, which is to hold up the fish by the middle fin of the back. If it be a herring it balances, if a pilchard it goes down by the head. Water Souche Small fish, tench, perch, flounders, or slips are generally used for this dish. Make a fish stock by boiling a portion of the fish in water with peppercorns, carrots cut in strips, and some parsley. Strain this, and then simmer in it the rest of the fish, with a few slender strips of carrot and turnip ; when nearly done add a few sprigs of parsley. The souche is to be served in a deep dish, as it partakes of the nature of soup. All the stock in which it is boiled is to be poured over it. There must be enough for each guest to have four tablespoons with the helping of fish. PL V. JOHN DORY. EELS. 1 1 9 Slices of brown bread and butter are to be handed round. Stuffed Haddock. Take a good-sized fresh haddock. Make a stuffing of lemon-peel, thyme, parsley, a little butter, bread- crumbs, pepper, and salt

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