No. 309 Dublin Bay Haddock, baked.
Fill the belly of the fish with stuffing (No. 127), sew it up with packthread, and truss it with its tail in its mouth; rub a quarter of a pound of butter over it, set it on a baking sheet, put it in a warmish oven and bake it three quarters of an hour; when done, dress it on a dish without a napkin, and pour a Beyrout sauce round it—(for sauce, see No. 64).