Hake, which is not one of the most delicate fish, can be made excellent
if stewed in the following sauce: A quart of milk to which you have added
a dessertspoonful of any of the good English sauces; thicken it with a
knob of butter rolled in flour, which stir in till all is smooth. When it
boils take off the fire, and put in your pieces of hake, set it back by
the side of the fire to keep very hot, without boiling, for twenty-five
minutes. Meanwhile mash some potatoes, and put it as a purée round a
dish, pour the fish in the center, sprinkle on it chopped parsley. The
liquor ought to be much reduced.

VERY NICE CORN MEAL GRIDDLE CAKES. MRS. T. H. LINSLEY. VERY RICH PUFF PASTE. facebooktwittergoogle_plusredditpinterestlinkedinmail