Hake, Baked

Ingredients

• Cut four pounds of hake
• an ounce of good butter or dripping
• four ounces of stale crumbs of bread
• a table-spoonful of finely-minced parsley
• a tea-spoonful of minced onions
• half a salt-spoonful of salt
• a quarter of a salt-spoonful of pepper
• two ounces of butter or dripping
• a quarter of a pint of gravy or water

Method

1. 1

   Cut hake into slices, dry, and rub with flour.

2. 2

   Mix bread crumbs with parsley, onions, salt, and pepper.

3. 3

   Place butter in a pie-dish, add hake slices, cover with seasoned crumbs, add butter pieces, pour gravy or water underneath, and bake in a good oven.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 673. The excerpt below is the record exactly as published.

Hake, Baked. — Cut four pounds of hake into slices rather more than half an inch thick. Dry them well, and rub them over with floui-. Grate four ounces of stale crumbs of bread. Mix with them a table-spoonful of finely-minced pai'slej', a tea-spoonfid of minced onions, hah" a salt-spoonful of salt, and a quarter of a salt- spoonful of pepper. Put an ounce of good butter or dripping at the bottom of a jjie-dish, and s^jrinkle a little chopped parsley and onion over; then place the sllcas of hake upon it, first covering them thickly with the seasoned crumbs. Divide two ounces of butter or drip- Y>ing into little pieces, and lay them hero and there in the dish. Pour a quarter of a pint of gravy or water

Cook this with the app: pantry check, scaling, and the assistant.