Baked Fresh Haddock with Brown Mustard Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marsh
Take the fresh haddock, cut off the fins, remove the eyes, and partly bone the fish, leaving about two inches at the tail end; season it inside with pepper and salt. Make a stuffing for it with two...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Oven
- Baking dish
- Saucepan
- Whisk
- Measuring spoon
- Fork
Ingredients
- suet
- stuffing
- parsley
- breadcrumbs
- fish
- fresh haddock
- salt
- pepper
- raw eggs
- fat
- brown mustard
- bayleaf
- thyme
- white pepper
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