Baked Haddocks
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- haddocks
- oyster forcemeat
Instructions
- Clean the haddocks thoroughly and dry them completely.
- Either bake them as directed in the common receipt for pike, or fill them with oyster forcemeat (or with No. 1 of Chapter VIII if more convenient).
- Proceed as for baked mackerel.
- Bake for 20 to 30 minutes, or longer if the fish are very large.