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FINNAN HADDIE:
Wachusett Haddie in Green Peppers

The Boston Fish Pier: Recipes for Sea Food (1913)

   Cook one teaspoon of minced onions in a rounded tablespoon of hot butter, slowly, till cooked but not browned; add one tablespoon of flour, mix, then stir in gradually one-half cup each of thin hot cream and strained tomato, add one-fourth teaspoon of salt, stir in one cup of scalded and flaked Haddie.

Divide three sweet green peppers from stem to small end making boat shapes; remove seeds and white fibre and fill with the mixture, cover with cracker crumbs moistened in melted butter, put them in a shallow pan close together and half cover with hot water, add one tablespoon of butter to the water and bake about twenty minutes or till brown.


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