Cookery for every household

Wipe the fish, cut it in convenient-sized pieces, season with pepper, salt, and a little lemon juice and, if time permits, let it lie 1 hour. Then put the pieces into a well-greased fireproof dish, pour the salad oil over, cover with greased paper, and bake in a moderate oven until done. To Make the Sauce. — Heat the butter or oil in a saucepan, put in the onion and pickles, both finely chopped, and fry them a few minutes without browning. Sieve the tomatoes, and add the puree to the other ingredients, season to taste, and simmer all together for 20 minutes. Pour this sauce over the fish, and serve with boiled spaghetti sprinkled with grated cheese. Time to cook, \ hour. Sufficient for 3 or 4 persons. Smoked Haddock or Finnan See under Breakfast Dishes, p. 387. Hake (Merlus) A Lrge fish somewhat resembling the cod in appearance, but with a hook-shaped fin on the back Hake of its head. The flesh is firm and rather solid, and should be eaten very fresh. Hake is a useful fish for made-up fish dishes, as the bones are so easily removed. It also goes under the name of rock salmon, and the French call it the sea-pike, on account of its great voracity. It is generally moderate in price. It may be cooked according to any of the recipes given for cooking cod or halibut, but is perhaps most satisfactory when baked or fried. ? 210. Hake Cutlets, Baked 1 J lbs. hake. A little flour. I lb. bread-crumbs. i pt. fish stock. 1 tea-sp. lemon juice. 1 table-sp. chopped parsley. 1 tea-sp. chopped shallot. 1 oz. butter. Seasoning. Cut the hake in small slices about 1 inch thick and remove all skin and bone. Wipe the pieces and coat them lightly with flour. Then grease a pie dish or fireproof dish, and mix together the breadcrumbs, shallot, and parsley with a little pepper and salt. Sprinkle a little of the bread-crumb mixture into the dish first, then lay in a few pieces of fish on the top, and more bread-crumbs, &c., and continue until all is in, making the last layer bread-crumbs. Add the lemon juice to the fish stock, and pour it round. Lay the butter in small pieces on the top, and bake in a moderate oven, basting the fish occasionally with the liquid. Note. — Milk and water may be used instead of the fish stock. Time to bake, J hour. Sufficient for 3 or 4 persons. 211. Hake with 3 small slices of hake. \ pt. fish stock. 2 table-sps. chopped onion. Piccalilli Sauce 1 oz. butter. 1 dessert-sp. rice flour. 2 table-sps. piccalilli. Trim and wipe the fish, making it as dry as possible. Melt the butter in a stewpan, and when smoking hot put in the fish and fry the slices a minute or two on each side. Then lift them out. Put the chopped onion into the stewpan and fry it until lightly browned. Now add the rice flour and piccalilli, and mix them in until smooth. Pour in the fish stock, and stir until boiling. Then return the fish, cover the stewpan, and allow the contents to simmer slowly until the fish is quite tender. When ready, arrange the slices of fish neatly on a hot dish, pour the sauce over, and garnish with one or two sprigs of parsley. Time to cook, about J hour. Sufficient for 3 persons. Halibut (F16tan) A large flat fish, resembling the turbot in appearance, but inferior in quality and flavour. It Halibut