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HAKE, BAKED (another way)

Take four pounds of hake, cut it into slices rather more than half an inch thick, dry them well, and strew over them two tea-spoonfuls of salt, one of pepper, one of powdered ginger, and two of finely-minced onions, or, if the flavour of these is not liked, two tea-spoonfuls of powdered herbs, two-thirds parsley and one-third thyme. Put a piece of butter or good dripping the size of an egg into a deep dish, lay the slices of fish upon it. Make some sauce by mixing two ounces of flour smoothly with a pint of milk; boil the milk and flour, and with them an onion stuck with two cloves, and a pinch of pepper and salt. Strain the sauce, pour it over the fish, and bake in a good oven for half an hour. A little scalded and chopped parsley may be strewn over the top to improve the appearance of the dish. Sufficient for six or eight persons. Probable cost, 3d. or 4d. per pound.