Baked Fresh Haddock with Brown Mustard Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

fresh haddock ↝ Fish, haddock, raw [Finfish and Shellfish Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
two ounces of finely-chopped suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
three ounces of breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a tablespoonful altogether, when chopped, of parsley, bayleaf, and thyme ↝ Parsley, raw [Not included in a food category]
a tablespoonful altogether, when chopped, of parsley, bayleaf, and thyme
a tablespoonful altogether, when chopped, of parsley, bayleaf, and thyme ↝ Thyme, fresh [Spices and Herbs]
a little white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
two whole raw eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little fat

Instructions (4)

Take the fresh haddock, cut off the fins, remove the eyes, and partly bone the fish, leaving about two inches at the tail end; season it inside with pepper and salt.
Make a stuffing for it with two ounces of finely-chopped suet, three ounces of breadcrumbs, a tablespoonful altogether, when chopped, of parsley, bayleaf, and thyme; season with a little white pepper and salt, and mix up with two whole raw eggs; work the stuffing together and put it into the fish; sew up the fish, and draw the tail through the eyes and secure it thus with a string by means of a trussing needle.
Put the fish in a baking-tin with a little fat, and cover it over with a well-greased paper; cook it in the oven for half an hour or a little more, keeping it well basted.
When cooked remove the string, dish up and serve with brown mustard sauce round or in a sauce-boat.

Original Text

Baked Fresh Haddock with Brown Mustard Sauce.
(Merluche au four, Sauce Moutarde.)
Take the fresh haddock, cut off the fins, remove the eyes, and partly bone the fish, leaving about two inches at the tail end; season it inside with pepper and salt. Make a stuffing for it with two ounces of finely-chopped suet, three ounces of breadcrumbs, a tablespoonful altogether, when chopped, of parsley, bayleaf, and thyme; season with a little white pepper and salt, and mix up with two whole raw eggs; work the stuffing together and put it into the fish; sew up the fish, and draw the tail through the eyes and secure it thus with a string by means of a trussing needle; put the fish in a baking-tin with a little fat, and cover it over with a well-greased paper; cook it in the oven for half an hour or a little more, keeping it well basted. When cooked remove the string, dish up and serve with brown mustard sauce round or in a sauce-boat.

Notes

—