Limpets.— In some parts limpets are used
for food, and though coarse, are not unwhole-
some. They merely require boiling in a little
salt and water for a few minutes. The limpet,
when raw, is said to be poisonous.
Ling. — Ling is a fish of the same species as
hake, and, like that fish, is both cheap and
nourishing. It is a native of the northern seas.
In form it is not unlike the cod, but it is more
slender, and grows to the length of six or
seven feet. Its colour is gray, inclining to
olive ; the beUy, silvery ; the fins, edged with
white. The tail-fin is rounded. The ling is
a very voracious fish, feeding principally on
smaller fishes. It is captured in vast quantities
ofl: the Orkney, Shetland, and Western Islands,
and is also found near the SciUy Islands, and
off Plamborough Head. In Britain it is little-
used as food. It is in perfection from Feb-
ruary to the end of May. When ling are less
than twenty-six inches long they are called
drizzles on the Yorkshire coast, and are con-
sumed by the natives, being thought an excel-
lent fish. When large they are coarse. They
are salted, ch-ied, and exported to Spain, and
other southern parts of Europe, where the live
fish are not met with. The soimds and roes are
salted separately. The liver yields an oil simi-
lar to cod-liver oil. When boiled it is insipid,
but v>^hen fried or baked is both palatable and
wholesome. A very good pie may also be
made from it.
Ling, Baked.— Cut four pounds of Hng
into slices, and put these into a baking-dish.
Dredge well with flour, and sprinkle over
them two tea-spoonfuls of salt, half a tea.-
spoonful of white pepper, and haK a tea-spoon-
ful of pounded mace. Divide three ounces of
fresh butter into small pieces, and place these
here and there upon the fish. Eub a table-
spoonful of flour smoothly into haK a pint of
milk; pour this over the fish, and bake in a
moderate oven. Serve on a hot dish, and
garnish with toasted sippets. Time to bais,,
one hour. Probable co'st, Is. 8d. Sufficient;
for half a dozen persons.
Ling, Fried.— Take two pounds of fresh
ling, cut it into sHccs three-quarters of an inch
thick, rub these over with pepper and salt,
dredge a little flour over them, and after-
wards egg and bread-crumb them, and fry in
boiling fat. Parsley and butter, or lemon "and
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liver sauce may be served with them. Time
to fry, ten minutes. Probable cost, lOd. Suf-
ficient for three persons.
Ling Pie. — Take three or four pounds of
the thin part of a salt ling-, wash it in two or
thi-ee waters, and let it soak for a couple of
hours ; then j^ut it into a fish-kettle, with as
much water as will cover it, and let it boil
slowly until done enough. Take off the skin, and
put layers of the fish into a pie-dish, with four
hard-boiled eggs cut into slices, a Httle cho^^ped
parsley, two tea-spoonfuls of salt, half a tea-
spoonful of cayenne, and half a tea-spoonful of
pounded mace✪ Ling, Baked strewn amongst them. Add
three ounces of fresh butter divided ruto small
pieces; pour over the fish a quarter of a pint of
gravy. Line the edges of the dish with a good
crust, place a cover of the same over the top,
brush it over with egg, and bake ia a brisk
oven. Before serving pour a cupful of warm
cream into the pie. Time to bake, about one
hour and a half. Probable cost of ling, 4d. per
pound. Sufficient for six or seven persons.
Page 847 · 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
Limpets.— In some parts limpets are used for food, and though coarse, are not unwholesome. They merely require boiling in a little salt and water for a few minutes. The limpet, when raw, is said to be poisonous.
Ling. — Ling is a fish of the same species as hake, and, like that fish, is both cheap and nourishing. It is a native of the northern seas. In form it is not unlike the cod, but it is more slender, and grows to the length of six or seven feet. Its colour is gray, inclining to olive ; the belly, silvery ; the fins, edged with white. The tail-fin is rounded. The ling is a very voracious fish, feeding principally on smaller fishes. It is captured in vast quantities ofl: the Orkney, Shetland, and Western Islands, and is also found near the SciUy Islands, and
off Plamborough Head. In Britain it is littleused as food. It is in perfection from February to the end of May. When ling are less than twenty-six inches long they are called drizzles on the Yorkshire coast, and are consumed by the natives, being thought an excellent fish. When large they are coarse. They are salted, dried, and exported to Spain, and other southern parts of Europe, where the live fish are not met with. The soimds and roes are salted separately. The liver yields an oil similar to cod-liver oil. When boiled it is insipid, but when fried or baked is both palatable and wholesome. A very good pie may also be made from it.
Ling, Baked.— Cut four pounds of ling into slices, and put these into a baking-dish. Dredge well with flour, and sprinkle over them two tea-spoonfuls of salt, half a tea.- spoonful of white pepper, and haK a tea-spoonful of pounded mace. Divide three ounces of fresh butter into small pieces, and place these here and there upon the fish. Eub a tablespoonful of flour smoothly into haK a pint of milk; pour this over the fish, and bake in a moderate oven. Serve on a hot dish, and garnish with toasted sippets. Time to bake,, one hour. Probable cost, Is. 8d. Sufficient; for half a dozen persons.
Ling, Fried.— Take two pounds of fresh ling, cut it into slices three-quarters of an inch thick, rub these over with pepper and salt, dredge a little flour over them, and afterwards egg and bread-crumb them, and fry in boiling fat. Parsley and butter, or lemon "and
LIN
( 382 )
LIT
liver sauce may be served with them. Time to fry, ten minutes. Probable cost, lOd. Sufficient for three persons.
Ling Pie. — Take three or four pounds of the thin part of a salt ling-, wash it in two or three waters, and let it soak for a couple of hours ; then put it into a fish-kettle, with as much water as will cover it, and let it boil slowly until done enough. Take off the skin, and put layers of the fish into a pie-dish, with four hard-boiled eggs cut into slices, a Httle chopped parsley, two tea-spoonfuls of salt, half a teaspoonful of cayenne, and half a tea-spoonful of pounded mace strewn amongst them. Add three ounces of fresh butter divided into small pieces; pour over the fish a quarter of a pint of gravy. Line the edges of the dish with a good crust, place a cover of the same over the top, brush it over with egg, and bake ia a brisk oven. Before serving pour a cupful of warm cream into the pie. Time to bake, about one hour and a half. Probable cost of ling, 4d. per pound. Sufficient for six or seven persons.
Records on this page
Ling, BakedLing, FriedLing, Slices of, StewedLing Pie