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Haddock Baked

(Fish.) - (The Lady's Own Cookery Book)

Let the inside of the gills be drawn out and washed clean; fill with

bread crumbs, parsley, sweet herbs chopped, nutmeg, salt, pepper, a bit

of butter, and grated lemon-peel; skewer the tail into the mouth, and

rub it well with yolk of egg. Strew over bread crumbs, and stick on bits

of butter. Bake the fish in a common oven, putting into the dish a

little white wine and water, a bit of mace, and lemon-peel. Serve up

with oyster sauce, white fish sauce, or anchovy sauce; but put to the

sauce what gravy is in the dish, first skimming it.

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