Baked Haddocks

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

For the haddock

A nice forcemeat (see Forcemeats)
butter to taste ↝ Butter, stick, unsalted [Dairy and Egg Products]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For garnish

parsley ↝ Parsley, raw [Not included in a food category]
cut lemon ↝ Lemon, raw [Citrus fruits]

For serving

a nice brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
plain melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
anchovy sauce

Alternative for coating

pieces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For fried haddock variation

egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
crisped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (7)

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.
Alternatively, the egg and bread crumbs can be omitted, and pieces of butter placed over the fish.

Fried Haddock Variation

Haddocks may be filleted, rubbed over with egg and bread crumbs, and fried a nice brown.
Garnish with crisped parsley.

Original Text

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.

Seasonable from August to February.

Average cost, from 9d. upwards.

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

[Illustration: THE HADDOCK.]

THE HADDOCK.—This fish migrates in immense shoals, and arrives on the Yorkshire coast about the middle of winter. It is an inhabitant of the northern seas of Europe, but does not enter the Baltic, and is not known in the Mediterranean. On each side of the body, just beyond the gills, it has a dark spot, which superstition asserts to be the impressions of the finger and thumb of St. Peter, when taking the tribute money out of a fish of this species.

Notes

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