Baked Dressed Stuffed Haddock Recipe
Boston Fish House Recipes, 1940s
For "Boston Style" baked haddock, clean and wash a dressed haddock weighing three to five pounds. Rub prepared fish generously inside and outside with salt. In several places fish must be gashed and larded with fat pork or bacon. Moisten with a little water and sweet cider. Fill with stuffing, allowing for expansion during cooking. Sew with a string and tie crosswise in desired portions, as it will be found easier to serve, because fish will break where tied.
An oiled cheese cloth placed under the fish also makes it easier to remove the baked haddock without breaking. Brush with oil or fat and place fish in a very hot oven (500 F) to sear for the first ten minutes. Baste frequently; reduce the temperature (450 F) and continue cooking, allowing ten minutes for the first four pounds and five minutes for each additional pound. Draw out the strings without tearing fish and serve with each portion a tablespoonful of tomato sauce on hot plate.
Stuffing
1 1/2 cups of cubed bread
1 1/2 teaspoon chopped parsley
3/4 teaspoon salt
1 egg
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1/8 teaspoon sage
1/8 teaspoon thyme
2 teaspoons minced onions
2 bay leaves
Soak the white of the bread in milk for about ten minutes after which squeeze it out and place it into a bowl; add raw egg, chopped parsley, minced onions fried in butter, sage, thyme and bay leaves chopped fine, salt, pepper and nutmeg. Mix well together and use as directed.
