As haddock is a good-sized FISH, it is an especially suitable one for baking. However, it is a dry FISH, so fat should be added to it to improve its flavor. Any of the methods suggested in Art. 44 may be used to supply the fat that this FISH needs.
When haddock is to be baked, select a 4 or 5-pound FISH, clean it thoroughly, boning it if desired, and sprinkle it inside and out with salt. Fill the cavity with any desired stuffing and sew up. Place in a dripping pan, and add some bacon fat or a piece of salt PORK, or place several slices of bacon around it. Bake in a hot oven for about 1 hour. After it has been in the oven for about 15 minutes, baste with the fat that will be found in the bottom of the pan and continue to baste every 10 minutes until the FISH is done. Remove from the pan to a platter, garnish with parsley and slices of broiled bacon, and serve with any desired Sauce.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)