Carefully clean a fresh haddock, and fill it with a fine forcemeat,
and sew it in securely; give the fish a dredging of flour, and pour on
warmed butter, sprinkle it with pepper and salt, and set it to bake
in a Dutch-oven before the fire, basting it, from time to time, with
butter warmed, and capers; it should be of a rich dark brown, and it
is as well to dredge two or three times with flour while at the fire,
the continual bastings will produce sufficient sa
ce to serve with it
without any other being added.
Mackarel and whiting prepared in this manner are excellent, the latter
should be covered with a layer of bread crumbs, and arranged in a
ring, and the forcemeat, instead of stuffing them, should be formed
into small balls, and served in the dish as a garnish.
The forcemeat must be made as for veal stuffing, with the addition of
a couple of minced anchovies, cayenne pepper, and butter instead of
A NICE WAY OF DRESSING RED HERRINGS.
Open them, cut off the tails and heads, soak them in hot water for an
hour, then wipe them dry; mix with warmed butter one beaten egg, pour
this over the herrings, sprinkle with bread crumbs, flour, and white
pepper, broil them and serve them very hot.