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McQueen family cookbook item 4, Scotland, 1870s
Page 57
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Stuffed Haddock Wash the haddock & dry it Pick out the eyes but do not cut off the fins or tail scrape the scales off and wipe it Stuff with 2 tablespoonfuls bread crumbs 1 oz drippings a little chopped parsley & thyme if you like. Mix the dripping with the breadcrumbs parsley pepper & salt. Wet it with half an egg or a little milk. Put the stuffing in the fish & sew it up. Brush it over with the other half egg & bread crumbs & bake on a greased tin half an hour. Baste with a little butter while baking.
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Stuffed Haddock Wash the haddock & dry it Pick out the eyes but do not cut off the fins or tail scrape the scales off and wipe it Stuff with 2 tablespoonfuls bread crumbs 1 oz drippings a little chopped parsley & thyme if you like. Mix the dripping with the breadcrumbs parsley pepper & salt. Wet it with half an egg or a little milk. Put the stuffing in the fish & sew it up. Brush it over with the other half egg & bread crumbs & bake on a greased tin half an hour. Baste with a little butter while baking.
Szathmary Culinary Manuscripts and Cookbooks
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