Baked Haddocks
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- A nice forcemeat (see Forcemeats)
- butter to taste
- egg and bread crumbs
Instructions
- 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.