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Victorian Hake or Ling
4 lb Hake steaks; or halibut or ling
2 ts Salt
1 ts Pepper
1 ts Ground ginger
2 ts Chopped onions
2 oz Fat
2 oz Flour
1 pt Milk; (2 cups)
Halibut, Conger, Hake, and Ling (receipt for four pounds of fish).
Season either of the above rather strong with two teaspoonfuls of
salt, half the same of pepper, the same of ground ginger, and two
teaspoonfuls of chopped onions. Put two ounces of fat in a deep tin
pan, lay the fish on it, mix two ounces of flour with a pint of milk;
when smooth pour over the fish, bake for an hour, and serve.