To Bake Fresh Haddock

Name: To Bake Fresh Haddock
Ingredients: Thoroughly cleanse, scale, and dry the fish; Make some forcemeat as for veal or poultry; fill the fish with it; Sew up the opening; pass the trussing-needle through the tail, centre, and eyes; Superadd plenty of dripping or butter; cook in a brisk oven from thirty to forty-five minutes

From The book of plain cooking, 1904

Serve with either brown gravy or white sauce.

Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 6. The excerpt below is the record exactly as published.

To Bake Fresh Haddock Thoroughly cleanse, scale, and dry the fish, taking out the eyes. Make some forcemeat as for veal or poultry, and fill the fish with it. Sew up the opening, and pass the trussing- needle through the tail, centre, and eyes of the fish. Superadd plenty of dripping or 28 PLAIN COOKING butter, baste frequently, cook in a brisk oven from thirty to forty-five minutes

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