A handbook of fish cookery

inch in depth. When thus dosed, the fish should be put into a sifter and lightly shaken to remove all superfluous flour. They should next be put into a wire basket, a few at a time, and plunged into a pan containing a good depth of boiling fat. A minute generally suffices to cook them, then they should be laid on a hot dish, garnished with fried parsley, and sent to table instantly. It is absolutely needful to fry the whitebait the moment after it is floured ; if allowed to remain on one side for only a few minutes, it becomes flabby and spoilt. Thin brown bread and butter and slices of lemon are an indispensable accompaniment to whitebait. For Devilled Whitebait" lift out the basket of fish when only half cooked, pepper them with black or cayenne pepper and return to the fat to finish cooking. Whiting. — Whiting are excellent fish when fresh, the flesh being light, tender, and easy of digestion. The firmness of the flesh, and its silvery hue, are the signs by which to judge of its freshness. It is more or less in season all the year, but at its best in the winter months. Occasion- 8o ally they attain to a considerable size, but are mostly from one to two pounds in weight. Those about nine inches in length are the best in point of flavour. Whiting are best broiled or fried. Whiting, Broiled. — Wash in salted water, split them open, and dry thoroughly. Dip them in oil, sprinkle with seasoning, dredge with flour, and then lay on a greased gridiron, and broil lightly on both sides. Place them on a hot dish, put a pat of butter on each, and serve smoking hot. Whiting, Fried. — Empty, and wash the fish, skin it, and then draw the tail through the mouth. Dip each one first into flour, then in beaten egg and breadcrumbs, drop into boiling fat, and fry to a golden brown. Garnish the dish with fried parsley, and send sauce to table in a tureen. A large whiting may be split open, floured, and then fried in a smaller quantity of fat. When done, lay it on a dish and pour the following sauce over it : A tablespoonful of minced herbs, the same of parsley, a pinch of seasoning, an ounce of fresh butter, and small glass of white wine all boiled together. PART IV. A FEW plain directions as to the making of sauces suitable for serving with lish, will, we think, not be unwelcome. First as to that sauce commonly known as — Melted Butter. — In France this sauce is what its name declares it to be, viz., a tureen half full of pure butter dissolved, in strong contrast to that generally found on English tables, w^here a mixture of milk and water thickened with flour, is usually dignified with this title. True butter sauce " belongs to neither of these extremes. As one ladleful will generally suffice for each individual partaking of fish, it is as well to measure into the saucepan the number of ladlefuls that will be required, so that there shall be no waste of good material. Having ascertained how much liquid