Fish (Baked)
Origin: Cape Town, South Africa
Source: Hildagonda J. Duckitt, 1891
Ingredients
- 1 oz Suet
- 1 oz Bread-crumbs
- 1 teaspoonful Chopped Parsley
- 12 drops Anchovy Essence
- 1 teaspoonful Worcestershire Sauce
- Thyme
- Bay Leaf
- 1 Egg
- Haddock
- Butter
- Lemon juice
Instructions
- Mix the suet, bread-crumbs, chopped parsley, anchovy essence, Worcestershire sauce, thyme leaves, and bay leaf well together with one beaten egg.
- Stuff the haddock with this mixture and sew it up.
- Butter a baking tin, then sprinkle in a little lemon juice.
- Score the fish to prevent it from shrinking.
- Put a spoonful of butter and some lemon juice over the fish.
- Bake for twenty minutes and serve.