To Bake Fresh Haddock

Ingredients

• equal quantities of chopped suet and bread-crumbs (3 or 4 oz.)
• equal quantities of chopped suet and bread-crumbs (3 or 4 oz.)
• one teaspoon of grated lemon rind
• one teaspoon of chopped parsley
• one teaspoon of thyme
• salt
• pepper
• a little milk
• from 1^ to 2 oz. of butter
• the juice of half a lemon

Method

1. 1

   Make forcemeat, clean and dry the fish, fill it, and roll it.

2. 2

   Place in a pie-dish, dredge with flour, add butter and lemon juice.

3. 3

   Bake for 30-60 minutes, basting frequently.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 19. The excerpt below is the record exactly as published.

one teaspoon of minced parsley, pepper and salt. Pull the pieces of fish apart with a silver fork, carefully removing all the skin and bones ; put it in a pestle and mortar and pound it a little with the other ingredients. Put it in a pie-dish and cover with a layer of mashed potatoes well seasoned with pepper and salt, and a small piece of butter. Cover the dish and set in a moderate oven till it smokes and bubbles, then remove the cover, and brown before serving. If the fish pie is made of cod or haddock, pickled walnuts are a great improvement to this dish, and should be served with it. Fish Mould Steamed. — Take a couple of small fresh haddocks or a large whiting, skin and bone them, and pound them in a mortar with ^ of a pint of white sauce, add one tea- spoon of minced parsley, two hard-boiled eggs chopped into neat squares, pepper and salt to taste, a very small teacup of bread- crumbs, and another of a pint of white sauce. Mix thoroughly, add the beaten yolks of two eggs and the whites whisked sepa- rately to a stiff froth ; fill a well-greased mould with the fish, and steam for an hour and a quarter. Turn out carefully and serve with white sauce round the mould. The fish can be steamed in several small moulds instead of one big one. KISH. 23 To Bake Fresh Haddock. — For this dish it is best to have rather a large fish. First make some forcemeat. Take equal quantities of chopped suet and bread-crumbs (3 or 4 oz. accord- ing to the size of the fish), one teaspoon of grated lemon rind and one teaspoon of chopped parsley and thyme ; add salt and pepper or cayenne. Bind these together with the unbeaten yolk of an egg, and if necessary a little milk. Clean and thoroughly dry the fish, fill it with the forcemeat, make three incisions with a sharp knife right across the back. Roll the fish so that its tail touches its head, and put it into a round pie-dish. Dredge with flour and put from 1^ to 2 oz. of butter, cut up into pieces, over it, and the juice of half a lemon

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