Haddocks—Crumbed and Baked

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Cut off the heads and tails of 1 or 2 fish.
  2. Skin the fish.
  3. Egg the fish.
  4. Bread-crumb the fish.
  5. Set the fish on the tin with their backs uppermost, straight in a line side by side, not twisted like fried whiting.
Original Text
Haddocks—Crumbed and Baked. An old (Bruce of Kennet) Scotch recipe. Cut off the heads and tails of 1 or 2 fish; they should also be skinned, egged, and bread-crumbed, and set on the tin with their backs uppermost, straight in a line side by side, not twisted like fried whiting. 3 heads this end.
Notes
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