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. MARY'S NOTES I made this using Mahi, olive oil
instead of the fat and I added a clove of garlic and replaced part of the
milk with a little white wine. I also added a handful of fresh parsley,
chopped, just before serving. It was delicious!
Source: Alexis Soyer, A shilling Cookery for the People (1859) as featured
in A Victorian Cookbook by John Midgley
Recipe by: Alexis Soyer
Posted to TNT Recipes Digest, Vol 01, Nr 910 by MarySpero@prodigy.com (MS
MARY E SPERO) on 2 Ja, n 1998
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. MARY'S NOTES I made this using Mahi, olive oil
instead of the fat and I added a clove of garlic and replaced part of the
milk with a little white wine. I also added a handful of fresh parsley,
chopped, just before serving. It was delicious!
Source: Alexis Soyer, A shilling Cookery for the People (1859) as featured
in A Victorian Cookbook by John Midgley
Recipe by: Alexis Soyer
Posted to TNT Recipes Digest, Vol 01, Nr 910 by MarySpero@prodigy.com (MS
MARY E SPERO) on 2 Ja, n 1998
