Halibut, Conger, Hake, and Ling (receipt for four pounds of fish). Season either of the above rather strong with two teaspoonfuls of salt, half the same of pepper, the same of ground ginger, and two teaspoonfuls of chopped onions. Put two ounces of fat in a deep tin pan, lay the fish on it, mix two ounces of flour with a pint of milk; when smooth pour over the fish, bake for an hour, and serve. Mary's Notes I made this using Mahi, olive oil instead of the fat and I added a clove of garlic and replaced part of the milk with a little white wine. I also added a handful of fresh parsley, chopped, just before serving. It was delicious!

in A Victorian Cookbook by John Midgley