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Ling, Slices of, Stewed

Cut about one pound of fresh ling into slices nearly three-quarters of an inch thick, rub them over with pepper and salt, and fry them in boiling fat for about ten minutes. Place them in a stewpan, and cover them with a little stock. Put with them a sprig of parsley, a stick of celery, a quarter of a blade of mace, a quarter of a tea-spoonful of white pepper, and a small piece of thin lemon-rind, and simmer gently for half an hour. Put the slices on a hot dish, and after straining the gravy, and thickening with flour and butter, pour it boiling over them. Serve as hot as possible. A tea-spoonful of lemon-juice may be added or not. Probable cost, 8d. Sufficient for two persons.