Hake Cutlets, Baked

Ingredients

• 1 J lbs. hake
• A little flour
• I lb. bread-crumbs
• i pt. fish stock
• 1 tea-sp. lemon juice
• 1 table-sp. chopped parsley
• 1 tea-sp. chopped shallot
• 1 oz. butter
• Seasoning

Method

1. 1

   Cut the hake into slices about 1 inch thick, remove skin and bone, and coat lightly with flour.

2. 2

   Grease a pie dish, mix breadcrumbs, shallot, and parsley with seasoning.

3. 3

   Layer breadcrumbs, fish, and more breadcrumbs until all is used, finishing with breadcrumbs.

4. 4

   Add lemon juice to fish stock and pour around.

5. 5

   Lay butter on top and bake in a moderate oven, basting occasionally.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 143. The excerpt below is the record exactly as published.

Hake Cutlets, Baked 1 J lbs. hake. A little flour. I lb. bread-crumbs. i pt. fish stock. 1 tea-sp. lemon juice. 1 table-sp. chopped parsley. 1 tea-sp. chopped shal- lot. 1 oz. butter. Seasoning

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