Whiting. — The whiting, when fresh, is
an excellent and delicate fish, light, tender,
and easy of digestion. It may be caught on
different parts of the coast all the year round,
but is to be had in perfection during the winter
months. It does not keep well. AVhitings are
occasionally caught which weigh several pounds,
but as a general rule they do not weigh more
than a pound and a half. The best whitings in
point of flavour are those which are about nine
inches long. It is contrary to law to take the
fish when it is less than six inches long. Whit-
ings are occasionally boiled, but thej^ are best
when fried or broiled. It is usual before fiying
the fish to skin it, and fasten the tails through
the eye-holes.
Whiting (au Gratin). — Butter a baking-
dish, and sprinkle over it some grated bread-
crumbs and a httle pepper and salt. Moisten
these with a glass of white wine, and add a
table-spoonful of mushroom ketchup and a tea-
spoonful of anchovy. Place the whiting in the
dish, and strew all about it two tea-spoonfuls of
finely-chopped mushrooms, and one of parsley
and shallot. Cover the surface of the fish with
brown bread-crumbs, and put it in the oven till
it is done enough. Take it up carefully with a
fish slice, put it on a dish, and serve with the
sauce poured over it. If not sufficiently browned,
a salamander or red-hot shovel may be held
over it for a minute or two. Sometimes the fish
is filleted and prepared in this way. Time to
bake the fish, half an hour. Probable cost of
whitings, 4d. to 8d. each. Sufficient, one for
each person.
Whiting (au Gratin).— Another way.—
Take two full-sized whitings, empty, scrape,
cleanse, and wipe them, then make deep inci-
sions on each side with a sharp knife to the
depth of a quarter of an inch. Butter a shallow
dish thickly; sprinkle upon it a little pepper
and salt and two table-spoonfuls of fine bread-
raspings. Put in the whitings, sprinkle these
with pepper and salt, pour gently over
them one to two glassfuls of French light wine,
and lay upon the fish two table-spoonfuls of
finely-minced mushrooms mixed vsdth a table-
spoonful of parsley. Melt an ounce of butter,
pour it over the fish, sprinkle two table-spoon-
fuls of bread-raspings on the top, and bake the
whitings in the oven. Send a cut lemon only to
table with the fish. If it is preferred that the
wine should not be used, three or four table-
spoonfuls of pale veal gi-avy may be substituted
for it. Time to bake the whitings, fifteen to
twenty minutes. Probable cost, 4d. to 8d. each.
Sufficient for two or three persons.
Whiting (au Gratin).— Another way. —
After ha-\dng scaled, emptied, and washed the
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✪ Whiting (au Gratin)
Page 2272 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Whiting. — The whiting, when fresh, is an excellent and delicate fish, light, tender, and easy of digestion. It may be caught on different parts of the coast all the year round, but is to be had in perfection during the winter months. It does not keep well. Whitings are occasionally caught which weigh several pounds, but as a general rule they do not weigh more than a pound and a half. The best whitings in point of flavour are those which are about nine inches long. It is contrary to law to take the
fish when it is less than six inches long. Whitings are occasionally boiled, but they are best when fried or broiled. It is usual before fiying the fish to skin it, and fasten the tails through the eye-holes.
Whiting (au Gratin). — Butter a bakingdish, and sprinkle over it some grated breadcrumbs and a httle pepper and salt. Moisten these with a glass of white wine, and add a table-spoonful of mushroom ketchup and a teaspoonful of anchovy. Place the whiting in the dish, and strew all about it two tea-spoonfuls of finely-chopped mushrooms, and one of parsley and shallot. Cover the surface of the fish with brown bread-crumbs, and put it in the oven till it is done enough. Take it up carefully with a fish slice, put it on a dish, and serve with the sauce poured over it. If not sufficiently browned, a salamander or red-hot shovel may be held over it for a minute or two. Sometimes the fish is filleted and prepared in this way. Time to bake the fish, half an hour. Probable cost of whitings, 4d. to 8d. each. Sufficient, one for each person.
Whiting (au Gratin).— Another way.— Take two full-sized whitings, empty, scrape, cleanse, and wipe them, then make deep incisions on each side with a sharp knife to the depth of a quarter of an inch. Butter a shallow dish thickly; sprinkle upon it a little pepper and salt and two table-spoonfuls of fine breadraspings. Put in the whitings, sprinkle these with pepper and salt, pour gently over them one to two glassfuls of French light wine, and lay upon the fish two table-spoonfuls of finely-minced mushrooms mixed with a tablespoonful of parsley. Melt an ounce of butter, pour it over the fish, sprinkle two table-spoonfuls of bread-raspings on the top, and bake the whitings in the oven. Send a cut lemon only to table with the fish. If it is preferred that the wine should not be used, three or four tablespoonfuls of pale veal gravy may be substituted for it. Time to bake the whitings, fifteen to twenty minutes. Probable cost, 4d. to 8d. each. Sufficient for two or three persons.
Whiting (au Gratin).— Another way. — After ha-\dng scaled, emptied, and washed the
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Records on this page
Whiting (au Gratin)Whiting (au Gratin) - Another Way