BAKED HADDOCK WITH OYSTER STUFFING
(Boston Cooking-School Cook Book, 1896)
Remove skin, head, and tail from a four-pound haddock. Bone, leaving in large bones near head, to keep fillets in shape of the original fish.
Sprinkle with salt, and brush over with lemon juice.
Lay one fillet on greased fish-sheet in a dripping-pan, cover thickly with oysters, cleaned, and dipped in buttered cracker crumbs, seasoned with salt and pepper.
Cover oysters with other fillet, brush with egg slightly beaten, cover with buttered crumbs, and bake fifty minutes in a moderate oven.
Serve with Hollandaise Sauce.
Allow one pint oysters and one cup cracker crumbs.
Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater
Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: firstname.lastname@example.org
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.