Note 224 — INDEX
Reading edition
No. 224. Baked Haddock.—Stuff with a dressing (No. 86) baste the fish well with butter, put a cup of water into the pan and bake in a moderate oven one hour, basting often; just before taking up sprinkle a tablespoon of fine cracker crumbs over the fish and let it remain in the oven long enough to brown them delicately. Put the fish on a warm platter, add water and thickening to the gravy and serve in gravy tureen. Garnish with parsley and sliced lemon. A plain and simple method for baking cod or any white-meated fish.