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Baked Haddock.
Ingredients.
Parsley. 2 oz. of Suet. 2 oz. of Dripping.
Bread Crumbs. Herbs. Egg.
Method.
1. Wash and clean in cold water a haddock and dry it in a cloth. 2. Prepare four tablespoonfuls of bread crumbs.
3. Wash a sprig of parsley, remove the stalks and dry it in a cloth. 4. Chop up the parsley finely (a dessertspoonful).
5. Mince finely a sprig of thyme and marjoram (a teaspoonful). 6. Mix thoroughly parsley and herbs with one
tablespoonful of bread crumbs, a little pepper and salt, and half an ounce of butter or sweet dripping. 7. Work the mixture
thoroughly together. 8. Stuff the belly of the fish and sew it up. 9. Break an egg into a plate and beat it up.
10. Brush the haddock over with the egg, roll it in bread crumbs so as to well cover every part. 11. Grease a
dish with butter or dripping. 12. Lay the fish in the dish with a few small pieces of dripping. 13. Put it in
the oven and bake thirty or forty minutes, with frequent basting.
PRECAUTION.-Be particular in preparing the stuffing.
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