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HADDOCK, BAKED (another way) (Clean the fish scrape off)

Clean the fish, scrape off the scales, and fill it with a forcemeat made by chopping the liver, and mixing with it four table-spoonfuls of fine bread-crumbs, an ounce of butter, a tea-spoonful of mixed herbs, chopped small, half a teaspoonful of salt, and a quarter of a tea-spoonful of pepper, bound together with the yolk of an egg. Sew the opening in the fish securely with thread. Sprinkle a table-spoonful of chopped onion and a tea-spoonful of chopped parsley at the bottom of a pie-dish, and pour over them an ounce of oil or clarified butter. Season the haddock with pepper and salt, and lay it on the minced herbs. Put the same quantity of onion and parsley over as under it, and pour on it a quarter of a pint of ale, stock, or water. Place three or four lumps of butter here and there on the fish, put a cover on the dish, and bake in a moderate oven. Serve the haddock in its own sauce. Time, a medium-sized haddock, from half to three-quarters of an hour. Probable cost, 10d. and upwards. Sufficient for three or four persons.