BAKED HADDOCK--II
Make a stuffing of one cupful of cracker crumbs, one fourth of
a cupful of butter, and salt, minced onion, pickles, pepper, and
parsley to season. Stuff the fish, sew up, cover with strips of
salt pork, dredge with flour, and bake until brown, basting as
required. Serve with any preferred sauce.
BAKED HADDOCK--III
Stuff the fish with crumbs and chopped veal, seasoning to taste
and using a raw egg to bind. Rub with beaten egg, sprinkle with
crumbs, and bake in a moderate oven, basting with melted butter
as required. Serve with Anchovy Sauce.
BAKED FILLETS OF HADDOCK
Clean and fillet a fish, put into a pan with melted butter, and
season with pepper, salt, and lemon-juice. Sprinkle with minced
parsley, cover with buttered paper, and bake in the oven. Serve
with Italian Sauce.
BAKED HADDOCK WITH SAUCE
Clean and cut up the fish, and remove the
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bones. Cut into small pieces. Butter a baking-dish, sprinkle with
crumbs, put in a layer of the fish, and spread with crumbs seasoned
with salt, pepper, thyme and grated onion, and mixed to a paste with
raw egg. Repeat until the dish is full, having crumbs and butter
on top. Add enough milk to moisten, and bake. For the sauce, simmer
the bones and trimmings of the fish, strain, season, and thicken
with a tablespoonful each of butter and flour cooked together and
blended with a little cold water.
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