This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
Wipe, skin, and fillet a four-pound haddock. Brush over with lemon juice and sprinkle with salt and pepper. Put one fillet in buttered pan, spread with mushroom filling, cover with remaining fillet, pour over two-thirds cup cream, and bake twenty-five minutes. Sprinkle with two-thirds cup buttered bread crumbs and bake until crumbs are brown. Remove to hot serving dish and strain around liquor remaining in pan.
Mix one-half cup bread crumbs with three tablespoons melted butter and one-third cup mushroom caps, cut in pieces; then.
» add one-half teaspoon salt and a few grains pepper.