Ling, Slices of, Stewed

Ingredients

• one pound of fresh ling
• pepper
• salt
• a little stock
• a sprig of parsley
• a stick of celery
• a quarter of a blade of mace
• a quarter of a tea-spoonful of white pepper
• a small piece of thin lemon-rind

Method

1. 1

   Cut ling into slices, rub with pepper and salt, and fry in boiling fat for ten minutes.

2. 2

   Place in a stewpan, cover with stock, add parsley, celery, mace, white pepper, and lemon rind, and simmer for half an hour.

3. 3

   Serve with thickened gravy poured over.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 847. The excerpt below is the record exactly as published.

wo pounds of fresh ling, cut it into sHccs three-quarters of an inch thick, rub these over with pepper and salt, dredge a little flour over them, and after- wards egg and bread-crumb them, and fry in boiling fat. Parsley and butter, or lemon "and LIN ( 382 ) LIT liver sauce may be served with them. Time to fry, ten minutes. Probable cost, lOd. Suf- ficient for three persons. Ling Pie. — Take three or four pounds of the thin part of a salt ling-, wash it in two or thi-ee waters, and let it soak for a couple of hours ; then j^ut it into a fish-kettle, with as much water as will cover it, and let it boil slowly until done enough. Take off the skin, and put layers of the fish into a pie-dish, with four hard-boiled eggs cut into slices, a Httle cho^^ped parsley, two tea-spoonfuls of salt, half a tea- spoonful of cayenne, and half a tea-spoonful of pounded mace strewn amongst them. Add three ounces of fresh butter divided ruto small pieces; pour over the fish a quarter of a pint of gravy. Line the edges of the dish with a good crust, place a cover of the same over the top, brush it over with egg, and bake ia a brisk oven. Before serving pour a cupful of warm cream into the pie. Time to bake, about one hour and a half. Probable cost of ling, 4d. per pound. Sufficient for six or seven persons. Ling, Slices of, Stewed.— Cut about one i^ound of fresh ling into slices nearly three- quarters of an inch thick, rub them over with pepper and salt, and fry them in boiling fat for about ten minutes. Place them in a stewpan, and cover them with a little stock. Put with them a sprig of parsley, a stick of celery, a quarter of a blade of mace, a quarter of a tea- spoonful of white pepper, and a small piece of thin lemon-rind

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