cut root of this fin, that is if the part bearing it is left
to denounce the fraud. Hake are seasonable at almost
all times, and can be prepared in many tasty ways ;
especially as the backbone can easily be removed with
the fingers when cleaning the fish, and practically there
are few other bones to be in the way of the conversion
of the flesh into almost any kind of fish dish, especially
those suitable and prescribed for Cod.
Pried Hake Cutlets. — Clean a large Hake, cut it lengthwise
into cutlets, dry them with a cloth, dip them first into egg
and then into breadcrumbs, plunge them into a frying-pan of
boiling fat, and fry to a good brown colour. Take them out,
drain, put them on a napkin spread over a dish, and serve
with fried sprigs of parsley for garnish✪ Pried Hake Cutlets.
Roasted Hake. — Clean a good-sized Hake, and stuff it with
highly-seasoned veal stuffing ; sew it up, fasten its tail in its
i mouth, and place it in a round baking-dish. Pour 1 gill of
cream over it, place it in the oven, and roast until done.
1 Serve in the dish in which it was cooked, with a little butter
sauce, the juice of half a lemon✪ Roasted Hake, and the liquor from the fish,
mixed together and put in a tureen.
Stewed Hake. — Put lib. of Hake, cut up in slices and rubbed
well with flour, into a frying-pan, and fry to a light brown.
Put a stick of celery and a very small chopped onion in a
saucepan, fry them a little, and add 1 breakfast-cupful of
stock with 2 table-spoonfuls of flour stirred in smoothly, a
little lemon-peel, mace, peppercorns, parsley, and salt✪ Stewed Hake. Place
the pan on the fire, boil up, put in the fish, remove the pan
to the side, and let the contents simmer for about fifteen
minutes. Place the pieces of fish on a dish, strain the
gravy over, and serve. A little white of hard-boiled egg,
finely minced, may be worked in the gravy just before
serving, and the hard-boiled yolk grated over the dish for a
garnish.
Stewed Slices of Hake with Fried Mussels. — Clean a
Hake and cut off three slices from the thickest part. Stew
these in well-seasoned stock, with a little celery and onion,
Imitation Haggis. — (1) Mix up mashed potatoes with an equal
quantity of pieces of cold cooked beef cut up small, put this
in a baking-dish with a little butter on the top, sprinkle over
salt and pepper, and bake in a quick oven till done.
(2) Mince up any beef or mutton, taking care to have plenty
of fat, and mix it with half the quantity of coarse oatmeal
well browned before a clear fire ; add a few minced onions✪ Imitation Haggis and
a little salt and pepper, put the mixture in a pie-dish,
place it in the oven, bake for thirty minutes, and serve.
HAEE. — Ail authority on fish informs us that the
flesh of the Hake ( Merlucius vulgaris) is superior to
haddock and plaice in flavour, digestibility, and nutri-
tious qualities ; but although eaten by the inhabitants of
the coasts along which it is caught, it never finds its way
inland. If this writer could visit some of the inland fish-
markets he would see that Hake is frequently sold, and
at a very low price ; and when cut up is sometimes palmed
off upon the unwary for cod.
The word Hake is a derivative of hook, in allusion to
the peculiar hook-like fin just behind the neck (see Fig.
914), which is always cut away by the fishmonger when
he desires to convert Hake into cod. A sharp or ex-
perienced buyer would know a cod from a Hake by the
Page 36 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
cut root of this fin, that is if the part bearing it is left to denounce the fraud. Hake are seasonable at almost all times, and can be prepared in many tasty ways ; especially as the backbone can easily be removed with the fingers when cleaning the fish, and practically there are few other bones to be in the way of the conversion of the flesh into almost any kind of fish dish, especially those suitable and prescribed for Cod.
Fried Hake Cutlets. — Clean a large Hake, cut it lengthwise into cutlets, dry them with a cloth, dip them first into egg and then into breadcrumbs, plunge them into a frying-pan of boiling fat, and fry to a good brown colour. Take them out, drain, put them on a napkin spread over a dish, and serve with fried sprigs of parsley for garnish.
Roasted Hake. — Clean a good-sized Hake, and stuff it with highly-seasoned veal stuffing ; sew it up, fasten its tail in its i mouth, and place it in a round baking-dish. Pour 1 gill of cream over it, place it in the oven, and roast until done.
1 Serve in the dish in which it was cooked, with a little butter sauce, the juice of half a lemon, and the liquor from the fish, mixed together and put in a tureen.
Stewed Hake. — Put lib. of Hake, cut up in slices and rubbed well with flour, into a frying-pan, and fry to a light brown. Put a stick of celery and a very small chopped onion in a saucepan, fry them a little, and add 1 breakfast-cupful of stock with 2 table-spoonfuls of flour stirred in smoothly, a little lemon-peel, mace, peppercorns, parsley, and salt. Place the pan on the fire, boil up, put in the fish, remove the pan to the side, and let the contents simmer for about fifteen minutes. Place the pieces of fish on a dish, strain the gravy over, and serve. A little white of hard-boiled egg, finely minced, may be worked in the gravy just before serving, and the hard-boiled yolk grated over the dish for a garnish.
Stewed Slices of Hake with Fried Mussels. — Clean a Hake and cut off three slices from the thickest part. Stew these in well-seasoned stock, with a little celery and onion,
Imitation Haggis. — (1) Mix up mashed potatoes with an equal quantity of pieces of cold cooked beef cut up small, put this in a baking-dish with a little butter on the top, sprinkle over salt and pepper, and bake in a quick oven till done.
(2) Mince up any beef or mutton, taking care to have plenty of fat, and mix it with half the quantity of coarse oatmeal well browned before a clear fire ; add a few minced onions and a little salt and pepper, put the mixture in a pie-dish, place it in the oven, bake for thirty minutes, and serve.
HAKE. — An authority on fish informs us that the flesh of the Hake ( Merlucius vulgaris) is superior to haddock and plaice in flavour, digestibility, and nutritious qualities ; but although eaten by the inhabitants of the coasts along which it is caught, it never finds its way inland. If this writer could visit some of the inland fishmarkets he would see that Hake is frequently sold, and at a very low price ; and when cut up is sometimes palmed off upon the unwary for cod.
The word Hake is a derivative of hook, in allusion to the peculiar hook-like fin just behind the neck (see Fig. 914), which is always cut away by the fishmonger when he desires to convert Hake into cod. A sharp or experienced buyer would know a cod from a Hake by the
Records on this page
Pried Hake CutletsRoasted HakeStewed HakeImitation Haggis