Hake, Baked (another way)

Ingredients

• four pounds of hake
• two tea-spoonfuls of salt
• one of pepper
• one of powdered ginger
• two of finely-minced onions
• two tea-spoonfuls of powdered herbs
• a piece of butter the size of an egg
• two ounces of flour
• a pint of milk
• an onion stuck with two cloves
• a pinch of pepper
• a pinch of salt
• a little scalded and chopped parsley

Method

1. 1

   Cut the hake into slices, dry them, and season with salt, pepper, ginger, and onions or herbs.

2. 2

   Place butter in a dish, lay fish on it, make sauce with flour and milk, boil with onion, pepper, and salt.

3. 3

   Strain sauce, pour over fish, and bake for an hour.

4. 4

   Garnish with parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 674. The excerpt below is the record exactly as published.

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 pound of beef suet, free from skin, and shred it finely. Mix with it half a pound of finely- grated bread-crumbs, and add two ounces of moist sugar, four ounces of currants, cleaned and picked, the rind of half a lemon, finely-minced, a quarter of a nutmeg, grated, a pinch of salt, a tea-spoonful of baking-powder, and a table- spoonful of flour. Mix thoroughly, work to a light jjaste with two well-beaten eggs, and a little water, if necessary. Divide the mixture into small balls, tie each ball in a small floured cloth, and boil for half an hour. Turn them out, and send sweetened sauce to table with the dumplings. Sufficient for five or six per- sons. Probable cost, lOd. Half-pound Pudding (sometimes called Half -pay Pudding) . — -Mix half a pound of finely- shred suet with half a pound of flour, half a pound of currants, half a pound of raisins, and half a pound of grated bread-crumbs; add a pinch of salt, two tea-spoonfuls of baking-powder, four table-spoonfuls of treacle, and as much milk as is required to make these ingredients into a stiff batter. Beat for three or four minutes, then pour the pudding into a buttered mould, and let it boil for three hours. Sufficient for six or eight persons. Probable cost. Is. Halibut. — This excellent fish is not prized as it ought to be, probably on account of its eheapness. Its flesh is delicate and wholesome, and rather resembles turbot in taste. The halibut grows to an enormous size, weighing sometimes as much as a hundred pounds, but those fish are the best which weigh from twenty to forty pounds. The ' ' tit-bits' ' are the flackers over the fins, and the pickings about the head. It is abundant in spring and summer. It is, we believe, a favourite fish with the Jews. Halibut, Baked.— Put the head and shoulders of a moderate- sized halibut into a weU-buttered baking-dish, dredge some flour over, and season them rather highly with salt, pepper, and powdered mace. Put four or five good-sized lumps of butter upon the fish, and bake in a moderate oven until sufficiently cooked, which will be in about an hour. Thicken the gravy which runs from the fish with flour and butter, and serve it in the dish with the halibut. Shrimp or anchovy sauce may be sent to table with it. Probable cost, about 6d. or 8d. per pound. Sufficient for five or six I persons. Halibut, Boiled. — This is the least satis- I factory mode of cooking halibut. It is much I better fried, baked, or made into a pie. Put five ounces of salt into a gallon of water. As soon as it is dissolved put in the fish, which must be in one piece, with the fins taken off. Bring the water to a boil, skim carefully, and simmer gently until the flesh of the fish will part easily from the bone. Serve on a hot napkin, garnish with parsley and sliced lemon, and send melted butter, and anchovy or shrimp sauce, to table with the halibut. Time for a piece weighing four poimds, twenty to thirty minutes. Sufficient for five or six persons. Probable cost, 6d. or 8d. per pound. Halibut Collops. — Cut four pounds of halibut into slices about half an inch in thick- ness. Sprinkle over these two tea-spoonfuls of salt, one of pepper, one of ginger, and two of chopped onions or powdered herbs. Put them into a pie-dish, with two ounces of dripping or fat, and pour over them a sauce made by boiling two ounces of flour with a pint of milk

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