This Shropshire recipe is so good as a supper dish, with a glass of red wine and some cheese and fruit to follow, that once made it will be asked for again.
Cut the rind from the bacon. Cut the slices into ½ inch (l cm) squares. Lightly fry them and set aside.
Flake the haddock, removing all the skin and any bones. Mix in the pepper. Grease a baking dish with one-third of the butter. Lay in the fish. Put the tomatoes over it and the bacon over the tomatoes. Sprinkle the breadcrumbs all over and dot with the remaining butter. Cook at
©1980 The Estate of Elizabeth Ayrton