Raized Hake

Ingredients

• about three pounds of Hake
• two ounces of the sifted crumbs
• a little pepper
• salt
• grated nutmeg
• a pinch of mixed herbs
• a pinch of grated lemon-rind
• Brush the fish with beaten egg
• a cupful of water
• a wine-glassful of vinegar
• a shalot finely minced
• a small carrot
• a few onions
• a few potatoes

Method

1. 1

   Wash the fish in salt and water, rub it over with vinegar, and let it lie for an hour.

2. 2

   Roll it in a cloth and leave it to dry.

3. 3

   Mix bread crumbs with pepper, salt, nutmeg, herbs, and lemon rind.

4. 4

   Brush the fish with beaten egg and sprinkle half the crumbs over it.

5. 5

   Place in a baking dish, pour water and vinegar around it, add minced shallot and sliced carrot (or onions and potatoes), and bake in a moderate oven for about an hour, basting frequently.

6. 6

   When done, garnish with lemon and parsley.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 251. The excerpt below is the record exactly as published.

about three pounds of Hake, cut from the middle of the fish ; four or five pounds of the Neck or Loin of Yeal (February 25th) ; Potatoes ; Cauliflower. For To-morrow.— Two Lambs’ Sweetbreads ; half a pound of Bacon (January 3rd) ; four ripe Tomatoes ; Mustard and Cress ; Muffins (January 29th). Breakfast.— Boiled Eggs (January 5th) ; Potted Grouse (January 7tli) ; Plum Porridge (August 31st). Luncheon. — Mutton, served yesterday; Salad (March 13th). Sago and Rice Pudding. — Take half sago and half rice, and pro¬ ceed as for plain rice pudding (February 24tli). Dinner. — Raized llalze. — Wash the fish in salt and water, rub it over with vinegar, and let it lie for an hour, then roll it in a cloth, and leave it to dry. Take a thick slice of stale bread, and rub it through a wire sieve. Put two ounces of the sifted crumbs upon a plate, and mix with them a little pepper, salt, and grated nutmeg, a pinch of mixed herbs, and a pinch of grated lemon-rind. Brush the fish with beaten egg, and sprinkle half the crumbs over it. Put it on a drainer in a deep baking-dish to raise it, pour round, but not over it a cupful of water and a wine-glassful of vinegar, and add a shalot finely minced, and a small carrot — or, if preferred, a few onions

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