HADDOCKS, STUFFED AND BAKED

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (2)
  1. Are prepared in the same manner as cods' heads baked, previously described.
  2. Haddocks, after being baked, may also be served with Poivrade, Piquante, Tomata, Italian, Oyster, Muscle, or Caper sauces.
Original Text
HADDOCKS, STUFFED AND BAKED. ARE prepared in the same manner as cods' heads baked, previously described. Haddocks, after being baked, may also be served with Poivrade, Piquante, Tomata, Italian, Oyster, Muscle, or Caper sauces.
Notes
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