Baked Haddock
Ingredients
- 1 haddock
- 2 tablespoon bread crumbs
- 2 teaspoon chopped parsley
- 1 teaspoon chopped herbs
- 1 egg, (well beaten)
- 2 ounce butter, or 1 tablespoon oil
- pepper, to taste
- salt, to taste
Directions
- Wash and dry the fish well.
- Mix nearly all the bread crumbs with the herbs, parsley, pepper, salt, half the egg, and 1/2 ounce of butter.
- Stuff the stomach of the fish with this mixture, and sew or skewer it up.
- Egg and breadcrumb the fish, place it on a greased tin in the shape of an s, with the oil and pieces of butter ; bake for half an hour, basting it frequently.
- Take out the cotton with which the fish was sewn before serving.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: haddock, bread crumb, parsley, herb, egg, butter, pepper, salt
Equipment: measuring cups, measuring spoons, knife, oven, baking pan
See Also
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Stuffed Flank Steak
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Equipment: oven, skillet, measuring cups, measuring spoons
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Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
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Ingredients: potato, salt, butter, onion, parsley, pepper, cream, egg, corn meal
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New:
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Source: 120 Wartime Meat Recipes (1942-01-01)
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Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
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Source: 120 Wartime Meat Recipes (1942-01-01)
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Savory Beef Liver and Spaghetti
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Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove