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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.


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