| Ingredients: | A nice forcemeat (_see_ Forcemeats)
butter to taste
egg and bread crumbs.
|
| Method: | 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.
|
| Time: | Large haddock, 3/4 hour; moderate size, 1/4 hour. |
| Notes: | Haddocks may be filleted, rubbed over with egg and bread
crumbs, and fried a nice brown; garnish with crisped parsley.
_Pic_ |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
