If the flavour of the onions is
disliked, they should be omitted, and a small
bunch of sweet herbs or a few chopped mush-
rooms substituted. Time, an hour to bake.
Probable cost, hake, 3d. or 4d, per pound.
Sufficient for six or eight persons.
Hake, Baked (another way) . — Take four
pounds 01 hake, cut it into slices rather more
than half an inch thick, dry them well, and
strew over them two tea-spoonfuls of salt, one
of pepper, one of powdered ginger, and two of
finely-minced onions, or, if the flavour of these
is not liked, two tea-spoonfuls of powdered herbs,
two-thirds parsley and one-third thyme. Put a
piece of butter or good dripping the size of an
egg into a deep dish, lay the slices of fish upon
it. Make some sauce by mixing two ounces of
flour smoothly with a pkit of milk; boil the
milk and flour, and with them an onion stuck
with two cloves, and a pinch of i^epper and
salt. Strain the sauce, pour it over the fish,
and bake in a good oven for an hour. A little
scalded and chopped parsley ma}' be strewn
over the top to improve the appearance of the
dish. Sufficient for six or eight persons. Pro-
bable cost, 3d. or 4d. per pound.
Hake Cutlets, Pried.— Cut two pounds
of hake into cutlets, dry them well, and dip
HAK
( 292 )
HAL
them into a thin butter of flour and water.
Cover them witli Lread-crombs, and fry them in
hot lard or dripping, until brightly browned on
both sides. Put them on blotting-paper, to
drain the fat from them, and servo on a napkin.
Garnish with parsley. Melted butter, anchovy
sauce, or gravy piquant (sec Gravy Piquant) may
be sent to table with them. Time, a quarter of
an houi". Probable cost, 3d. or 4d. per pound.
Sufficient for thiee or four persons.
Hake Soup. — Cut five pounds of hake
into neat slices, and put these into a stewpan
with a carrot, a turnip, an onion, a handful of
parsley, half a blade of mace, two-tea-spoonfuls
of salt, one tea-spoonful of ]-)opper, half a
drachm of bruised celery-seed, tied in muslin,
and two quarts of cold water. When the soup
has boiled a quarter of an hour, take out half
the fish, remove the skin and bone, and cut
into neat pieces, which must be put aside until
wanted. Return the bones and trimmings to
the saucepan, and simmer gently for two hours.
Strain the soup, thicken it with a table-spoonful
of flour, mbced smoothly with a tea-cupful of
new milk, and put it on the fire again, and with
it the pieces of fish which have been put aside.
Let them boil until they are sufficiently cooked,
which will be in a few minutes, and take ofif
immediately, or they will break. Send toasted
bread cut into dice to table with the soup.
Probable cost, 2s. Sufficient for six persons.
Half-hour Dumplings.— Take haK a ✪ Hake, Baked (another way)
Page 674 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If the flavour of the onions is disliked, they should be omitted, and a small bunch of sweet herbs or a few chopped mushrooms substituted. Time, an hour to bake. Probable cost, hake, 3d. or 4d, per pound. Sufficient for six or eight persons.
Hake, Baked (another way) . — Take four pounds 01 hake, cut it into slices rather more than half an inch thick, dry them well, and strew over them two tea-spoonfuls of salt, one of pepper, one of powdered ginger, and two of finely-minced onions, or, if the flavour of these is not liked, two tea-spoonfuls of powdered herbs, two-thirds parsley and one-third thyme. Put a piece of butter or good dripping the size of an egg into a deep dish, lay the slices of fish upon it. Make some sauce by mixing two ounces of flour smoothly with a pkit of milk; boil the milk and flour, and with them an onion stuck with two cloves, and a pinch of i^epper and salt. Strain the sauce, pour it over the fish, and bake in a good oven for an hour. A little scalded and chopped parsley ma}' be strewn over the top to improve the appearance of the dish. Sufficient for six or eight persons. Probable cost, 3d. or 4d. per pound.
Hake Cutlets, Pried.— Cut two pounds of hake into cutlets, dry them well, and dip
HAK
( 292 )
HAL
them into a thin butter of flour and water. Cover them witli bread-crumbs, and fry them in hot lard or dripping, until brightly browned on both sides. Put them on blotting-paper, to drain the fat from them, and servo on a napkin. Garnish with parsley. Melted butter, anchovy sauce, or gravy piquant (sec Gravy Piquant) may be sent to table with them. Time, a quarter of an hour. Probable cost, 3d. or 4d. per pound. Sufficient for thiee or four persons.
Hake Soup. — Cut five pounds of hake into neat slices, and put these into a stewpan with a carrot, a turnip, an onion, a handful of parsley, half a blade of mace, two-tea-spoonfuls of salt, one tea-spoonful of pepper, half a drachm of bruised celery-seed, tied in muslin, and two quarts of cold water. When the soup has boiled a quarter of an hour, take out half the fish, remove the skin and bone, and cut into neat pieces, which must be put aside until wanted. Return the bones and trimmings to the saucepan, and simmer gently for two hours. Strain the soup, thicken it with a table-spoonful of flour, mixed smoothly with a tea-cupful of new milk, and put it on the fire again, and with it the pieces of fish which have been put aside. Let them boil until they are sufficiently cooked, which will be in a few minutes, and take ofif immediately, or they will break. Send toasted bread cut into dice to table with the soup. Probable cost, 2s. Sufficient for six persons.
Half-hour Dumplings.— Take haK a
Records on this page
Hake, Baked (another way)Hake SoupHalf-hour Dumplings