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Hake, Baked

Cut four pounds of hake into slices rather more than half an inch thick. Dry them well, and rub them over with flour. Grate four ounces of stale crumbs of bread. Mix with them a table-spoonful of finely-minced parsley, a tea-spoonful of minced onions, half a salt-spoonful of salt, and a quarter of a salt-spoonful of pepper. Put an ounce of good butter or dripping at the bottom of a pie-dish, and sprinkle a little chopped parsley and onion over; then place the slices of hake upon it, first covering them thickly with the seasoned crumbs. Divide two ounces of butter or dripping into little pieces, and lay them here and there in the dish. Pour a quarter of a pint of gravy or water underneath, and bake in a good oven. Send the gravy cooked with them to table with the fish. It is an improvement to grate a little cheese over the fish before putting it in the oven. If the flavour of the onions is disliked, they should be omitted, and a small bunch of sweet herbs or a few chopped mushrooms substituted. Time, about half an hour. Probable cost, hake, 3d. or 4d. per pound. Sufficient for six or eight persons.