Mrs Beetons Fish Recipes Revisited

Baked Haddocks

Haddock
Forcemeat
Butter, to taste
Egg
Breadcrumbs
Parsley (optional)
Anchovy Sauce (optional)
Lemon Slices

Scale and clean the fish, without cutting it open much.
Stuff with forcemeat and sew up the slit.
Brush with egg, sprinkle over breadcrumbs.
Bake basting frequently with butter.
Garnish with parsley and cut lemon and serve with a nice brown gravy, plain melted butter, or anchovy sauce.
The egg and breadcrumbs can be omitted and pieces of butter placed over the fish.

Time: Large haddock, 45 minutes; moderate size, 15 minutes.
Seasonable from August to February.

Note: Haddock may be filleted, rubbed over with egg and breadcrumbs and fried a nice brown; garnish with crisped parsley.

BAKED HADDOCKS.

263. INGREDIENTS - A nice forcemeat (see Forcemeats), butter to taste, egg and bread crumbs.

Mode - Scale and clean the fish, without cutting it open much; put in a nice delicate forcemeat, and sew up the slit. Brush it over with egg, sprinkle over bread crumbs, and baste frequently with butter. Garnish with parsley and cut lemon, and serve with a nice brown gravy, plain melted butter, or anchovy sauce. The egg and bread crumbs can be omitted, and pieces of butter placed over the fish.

Time - Large haddock, 3/4 hour; moderate size, 1/4 hour.

Average cost, from 9d. upwards.

Seasonable from August to February.

Note - Haddocks may be filleted, rubbed over with egg and bread crumbs, and fried a nice brown; garnish with crisped parsley.

Mrs BeetonRecipes

Mrs Beetons Fish Recipes Revisited

Baked Haddocks

Mrs Beeton
Recipes