Stuffed Haddocks
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 284. The excerpt below is the record exactly as published.
three or four small haddocks, or one large one. Make a stuffing in exactly the same way as described for stuffed breast of mutton. Wash the fish well and cut off the 420 STANDARD COOKERY. head; then put in the stuffing. Sew up the fish or secure tightly with white cotton. Grease the outside of the fish slightly, this to take the place of the "bits of butter
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