Baked Haddocks
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Method
- Take all the trimmings of two good sized haddocks, cover them with milk and water, and put them to simmer.
- Add chopped parsley, a chopped shallot, pepper and salt.
- Cut each fish in half across, and lay them in the bottom of a pie dish, sprinkle breadcrumbs, pats of butter, pepper and salt, between and on each piece.
- Fill up the dish with water or milk, adding the simmered and strained liquor from the trimmings.
- Bake gently for an hour, and when brown on top add more breadcrumbs, and pats of butter.