Reference > Farmer's Cookbook > FISH > Baked Haddock with Stuffing
  Broiled Pompano with Fricassee of Clams Fish Stuffing I  
CONTENTS · BIBLIOGRAPHIC RECORD

Baked Haddock with Stuffing

Clean a four-pound haddock, sprinkle with salt inside and out, stuff, and sew. Cut five diagonal gashes on each side of backbone and insert narrow strips of fat salt pork, having gashes on one side come between gashes on other side. Shape with skewers in form of letter S, and fasten skewers with small twine. Place on greased fish-sheet in a dripping-pan, sprinkle with salt and pepper, brush over with melted butter, dredge with flour, and place around fish small pieces of fat salt pork. Bake one hour in hot oven, basting as soon as fat is tried out, and continue basting every ten minutes. Serve with Drawn Butter, Egg, or Hollandaise Sauce. Garnish with lemon and parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Broiled Pompano with Fricassee of Clams Fish Stuffing I  
 
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