The haddock must be thoroughly dried after cleaning,
and the tail and fins cut off, leaving the head. Make a
stuffing by mixing two table-spoonfuls of the bread crumbs
with the parsley, thyme, pepper, and salt, into which drop
the egg, to give the dressing consistency. Pack this stuffing
snugly into the stomach of the fish, sew the sides together
with needle and thread, place it in a greased baking-pan,
damp it over with milk or egg, sprinkle over it the remainder
of the bread crumbs, and bake three quarters of an hour in
a moderate oven, taking occasion to baste from time to time
with the drippings.
NOTE. — To bake evenly, the fish should stand in the pan in the
position which it naturally takes in the water ; and this may be
accomplished by placing a long skewer first through the tail of the
fish, next through the centre of the body, and lastly through the
head. A strong cord passed hi the same manner through the fish
and drawn taut will serve the purpose.
Salmon and trout may be done also after this recipe.
Fried Smelts. — One dozen smelts, two table-spoonfuls of
flour, two eggs, four table-spoonfuls of bread crumbs, one
tea-spoonful of salt, one tea-spoonful of pepper✪ Fried Smelts.
Take first the flour and the bread crumbs, and place them
upon separate sheets of kitchen-paper. Mix with the bread
crumbs the salt and pepper ; when the fish have been
thoroughly prepared, dip them one by one into the flour, for
the purpose of drying them. Beat now the eggs until very
light, and roll the fish one by one therein ; place them then
into the bread crumbs, rolling each from side to side until
well covered. Throw the fish thus prepared into smoking-
hot clarified fat or lard, and cook for five minutes. Garnish
with parsley, and serve in a folded napkin.
NOTE.— All pan fish, including brook trout, may be treated in
this way.
36 FISH.
White-bait is cooked by simply being thrown into hot lard just
as taken from the water, and cooked for two minutes.
Broiled Haddock.— One haddock, one half ounce suet,
one half ounce flour✪ Broiled Haddock.
Wash well, and scrape the had clock after it is cleaned.
Dry it well in a towel. Sprinkle over then the flour. Eub
well the gridiron with the suet. Place the gridiron over a
clear fire, and when it is hot place on the haddock, and broil
it for ten minutes, turning it once. Place it on a napkin
folded on a hot dish, and garnish it with parsley. Send to
table, in a sauce tureen, a little shrimp sauce.*
Sole in Jelly. — One sole, one half pint shrimps, one ounce
gelatine, six pepper-corns, one blade mace, one tea-spoonful
salt, one pint cold water. Soak the gelatine for half an
hour in one gill of cold water✪ Sole in Jelly.
Page 30 · 3 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The haddock must be thoroughly dried after cleaning, and the tail and fins cut off, leaving the head. Make a stuffing by mixing two table-spoonfuls of the bread crumbs with the parsley, thyme, pepper, and salt, into which drop the egg, to give the dressing consistency. Pack this stuffing snugly into the stomach of the fish, sew the sides together with needle and thread, place it in a greased baking-pan, damp it over with milk or egg, sprinkle over it the remainder of the bread crumbs, and bake three quarters of an hour in a moderate oven, taking occasion to baste from time to time with the drippings.
NOTE. — To bake evenly, the fish should stand in the pan in the position which it naturally takes in the water ; and this may be accomplished by placing a long skewer first through the tail of the fish, next through the centre of the body, and lastly through the head. A strong cord passed in the same manner through the fish and drawn taut will serve the purpose.
Salmon and trout may be done also after this recipe.
Fried Smelts. — One dozen smelts, two table-spoonfuls of flour, two eggs, four table-spoonfuls of bread crumbs, one tea-spoonful of salt, one tea-spoonful of pepper.
Take first the flour and the bread crumbs, and place them upon separate sheets of kitchen-paper. Mix with the bread crumbs the salt and pepper ; when the fish have been thoroughly prepared, dip them one by one into the flour, for the purpose of drying them. Beat now the eggs until very light, and roll the fish one by one therein ; place them then into the bread crumbs, rolling each from side to side until well covered. Throw the fish thus prepared into smokinghot clarified fat or lard, and cook for five minutes. Garnish with parsley, and serve in a folded napkin.
NOTE.— All pan fish, including brook trout, may be treated in this way.
White-bait is cooked by simply being thrown into hot lard just as taken from the water, and cooked for two minutes.
Broiled Haddock.— One haddock, one half ounce suet, one half ounce flour.
Wash well, and scrape the had clock after it is cleaned. Dry it well in a towel. Sprinkle over then the flour. Eub well the gridiron with the suet. Place the gridiron over a clear fire, and when it is hot place on the haddock, and broil it for ten minutes, turning it once. Place it on a napkin folded on a hot dish, and garnish it with parsley. Send to table, in a sauce tureen, a little shrimp sauce.*
Sole in Jelly. — One sole, one half pint shrimps, one ounce gelatine, six pepper-corns, one blade mace, one tea-spoonful salt, one pint cold water. Soak the gelatine for half an hour in one gill of cold water.
Records on this page
Fried SmeltsBroiled HaddockSole in Jelly