Small whiting are generally served whole. Skin and clean them, but do not cut off the heads. Put a little flour (1 tea-spoonful for each whiting) on to a plate, and mix with it some pepper and salt✪ Whiting, To Fry. Dip each fish into this and coat them lightly. This dries the fish and makes it fry a better colour. Then egg and bread-crumb them, and press the Fried Whiting crumbs well on with a knife. Fix the tail through the eye or mouth, and fry them to a nice brown colour in hot fat. If the fish are very small they may be fried in deep fat, but if rather large a small quantity of fat in a frying pan will be better. Drain on kitchen paper, serve on a hot dish with a dish paper under them, and garnish with parsley and cut lemon. Maitre d’hotel butter, or any suitable fish sauce, may be served separately. Allow 1 whiting per person. FISH 101 269. Whiting, To Bake (Merlans Rotis) 4 whiting. 2 oz. butter, i Juice of i lemon. 1 table-sp. flour. | Pepper and salt✪ Whiting, To Bake. Skin the whiting, cut ofl the heads, and clean them thoroughly. Put the flour on to a plate, season it with pepper and salt, and dip the fish into it, coating each one lightly. Grease a fireproof or gratin dish with butter, and lay the fish on it. Strain the lemon juice over, and put the butter in small pieces on the top. Bake in a moderate oven from 10 to 15 minutes, and serve hot, garnished with parsley. Time to bake, 10 to 15 minutes. Sufficient for 3 or 4 persons. 270. Fillets of Whiting with Mushrooms (Filets de Merlans aux Champignons) 4 whiting. Butter. Salad oil. Seasoning. A little flour. \ lb. fresh mushrooms. 2 table-sps. chopped onion. ltea-sp. chopped parsley 2 table-sps. Dread- crumb✪ Fillets of Whiting with Mushroomss. Skin and fillet the whiting, making eight pieces in all, and season them with pepper and salt. Wash, peel, and chop the mushrooms, and prepare the chopped onion. Now melt about 1 oz. of butter in a small saucepan, add to it the chopped onion, and cook it a few minutes. Then put in the chopped mushrooms, season with pepper and salt, and cook from 8 to 10 minutes longer or until the chopped ingredients are tender. Add the parsley at the last. Coat the fillets of fish with a little flour and saute them in a mixture of butter and salad oil until cooked and lightly browned. Then put the mushroom mixture on a flat fire- proof dish, arrange the fish neatly on the top, sprinkle with the bread-crumbs and a little salad oil or melted butter, and brown quickly in the oven. Serve hot, garnished with a few sprigs of parsley and slices of fresh lemon. Time to cook, about \ hour. Sufficient for 5 or 6 persons. 271. Whiting a la Rasse (Merian a la Russe) 2 or 3 whiting. A little carrot, onion, and parsley. Pepper and salt. 1 gill water. \ oz. butter. 1 glass white wine.

AI-modernized reading of the original text

Small whiting are generally served whole. Skin and clean them, but do not cut off the heads. Put a little flour (1 tea-spoonful for each whiting) on to a plate, and mix with it some pepper and salt. Dip each fish into this and coat them lightly. This dries the fish and makes it fry a better colour. Then egg and bread-crumb them, and press the Fried Whiting crumbs well on with a knife. Fix the tail through the eye or mouth, and fry them to a nice brown colour in hot fat. If the fish are very small they may be fried in deep fat, but if rather large a small quantity of fat in a frying pan will be better. Drain on kitchen paper, serve on a hot dish with a dish paper under them, and garnish with parsley and cut lemon. Maitre d’hotel butter, or any suitable fish sauce, may be served separately. Allow 1 whiting per person. 269. Whiting, To Bake (Merlans Rotis) 4 whiting. 2 oz. butter, i Juice of i lemon. 1 table-sp. flour. | Pepper and salt. Skin the whiting, cut ofl the heads, and clean them thoroughly. Put the flour on to a plate, season it with pepper and salt, and dip the fish into it, coating each one lightly. Grease a fireproof or gratin dish with butter, and lay the fish on it. Strain the lemon juice over, and put the butter in small pieces on the top. Bake in a moderate oven from 10 to 15 minutes, and serve hot, garnished with parsley. Time to bake, 10 to 15 minutes. Sufficient for 3 or 4 persons. 270. Fillets of Whiting with Mushrooms (Filets de Merlans aux Champignons) 4 whiting. Butter. Salad oil. Seasoning. A little flour. \ lb. fresh mushrooms. 2 table-sps. chopped onion. ltea-sp. chopped parsley 2 table-sps. Dreadcrumbs. Skin and fillet the whiting, making eight pieces in all, and season them with pepper and salt. Wash, peel, and chop the mushrooms, and prepare the chopped onion. Now melt about 1 oz. of butter in a small saucepan, add to it the chopped onion, and cook it a few minutes. Then put in the chopped mushrooms, season with pepper and salt, and cook from 8 to 10 minutes longer or until the chopped ingredients are tender. Add the parsley at the last. Coat the fillets of fish with a little flour and saute them in a mixture of butter and salad oil until cooked and lightly browned. Then put the mushroom mixture on a flat fireproof dish, arrange the fish neatly on the top, sprinkle with the bread-crumbs and a little salad oil or melted butter, and brown quickly in the oven. Serve hot, garnished with a few sprigs of parsley and slices of fresh lemon. Time to cook, about \ hour. Sufficient for 5 or 6 persons. 271. Whiting a la Rasse (Merlan a la Russe) 2 or 3 whiting. A little carrot, onion, and parsley. Pepper and salt. 1 gill water. \ oz. butter. 1 glass white wine.

Records on this page

Whiting, To FryWhiting, To BakeWhiting a la RusseFillets of Whiting with Mushrooms

Cookery for every household