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.
|
