whitings, -wipe them clean. Preserve the liver.
Take a silver dish if you have one, if not, a
baking- pan. Kub the bottom over with butter,
and sprinkle it with parsley and mushrooms
chopped verj" fine, over which lay the whitings.
Then take some rasps of bread that are not
burnt, and spi-inklc them over the whitings,
with pepper, salt, and grated nutmeg ; then
again dust them over with sweet herbs, namely,
parsley and mushrooms, chopped very fine.
(If shallots are approved of, you may add some.)
Next lay small lumps of butter on the whit-
ings ; pour into the dish a glassful or two of
white wine, a tea-spoonful of each of the follow-
ing articles — essence of anchovies, cavice, chili,
vinegar, Harvey's sauce, &c. — and bake in a
hot oven. The whitings will be done within a
quarter of an hour or twenty minutes, accord-
ing to size. Serve with lemon-juice and no
other sauce. This is a very palatable dish ; if
there is too much sauce, reduce it on a stove,
as it must be very short, it being called " au
gratin" because it is a short sauce. — Ude.
Whiting (aux Fines Herbes). — Clean and
sMn the fish, and fasten it with its tail in its
mouth. Place it on a dish, season with pepper
and salt, and sprinkle over it a tea-spoonfiil of
mixed sweet herbs in powder. Lay little pieces
of butter here and there thickly upon it, cover
with another dish, and bake ia a moderately-
heated oven till done enough. Turn it once or
twice that it may be equally cooked, and serve
with the sauce poured over it. Time to bake
the fish, twenty to thirty minutes. Probable
cost, 4d. to 8d. each. Sufficient, one whiting
for each person.
Whiting, Baked. — Cut the heads off
some full-sized whitings, empty them, and
cleanse them perfectlj', opening them for the
purpose as little as possible. Dry them,
fold them in a cloth, and leave them for a
quarter of an hour. Butter a baking-dish✪ Whiting (au Gratin), and
put them into it backs downwards, that the
sauce may cover the thickest part of the flesh.
Sprinkle salt and cayenne upon them, and put
roimd them half an ounce of butter kneaded
with a salt-spoonful of flour, half a tea-spoonful
of chili vinegar, a table-spoonful of port, and a
small pinch of powdered mace for each fish.
Lay a double fold of oiled paper upon the dish,
and press it upon the fish. Put them in a
gentle oven, and bake till done enough. Take
them up carefully with a fish shce, place them
on a hot dish, pom- the sauce over, and serve
very hot. Time to bake the fish, twenty to
thirty minutes. Probable cost, 4d. to 8d. each.
Sufficient, one whiting for each person.
_ Whiting, Boiled.— Whiting plainly boiled
is sometimes recommended for invalids, as it is
considered light and easy of digestion ; but it is
insipid food, and this method of dressing the
fish cannot be recommended. Large whiting
should be chosen for boiling. Skin the fish, and
skewer it with its tail in its mouth. Put it
into boiling water slightly salted, clear off the
scimi frequently, and simmer the fish till the
eyes start and the fiesh will leave the bone.
Take it up the moment it is done enough.
Drain it, remove the skewer, put the whiting
on a hot dish covered with a napkin, garnish
✪ Whiting, Boiled
Page 2273 · 4 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
whitings, wipe them clean. Preserve the liver. Take a silver dish if you have one, if not, a baking- pan. Kub the bottom over with butter, and sprinkle it with parsley and mushrooms chopped verj" fine, over which lay the whitings. Then take some rasps of bread that are not burnt, and sprinkle them over the whitings, with pepper, salt, and grated nutmeg ; then again dust them over with sweet herbs, namely, parsley and mushrooms, chopped very fine. (If shallots are approved of, you may add some.) Next lay small lumps of butter on the whitings ; pour into the dish a glassful or two of white wine, a tea-spoonful of each of the following articles — essence of anchovies, cavice, chili, vinegar, Harvey's sauce, &c. — and bake in a hot oven. The whitings will be done within a quarter of an hour or twenty minutes, according to size. Serve with lemon-juice and no other sauce. This is a very palatable dish ; if there is too much sauce, reduce it on a stove, as it must be very short, it being called " au gratin" because it is a short sauce. — Ude.
Whiting (aux Fines Herbes). — Clean and sMn the fish, and fasten it with its tail in its mouth. Place it on a dish, season with pepper and salt, and sprinkle over it a tea-spoonfiil of mixed sweet herbs in powder. Lay little pieces of butter here and there thickly upon it, cover with another dish, and bake in a moderately-heated oven till done enough. Turn it once or twice that it may be equally cooked, and serve with the sauce poured over it. Time to bake the fish, twenty to thirty minutes. Probable cost, 4d. to 8d. each. Sufficient, one whiting for each person.
Whiting, Baked. — Cut the heads off some full-sized whitings, empty them, and cleanse them perfectlj', opening them for the purpose as little as possible. Dry them, fold them in a cloth, and leave them for a quarter of an hour. Butter a baking-dish, and put them into it backs downwards, that the sauce may cover the thickest part of the flesh. Sprinkle salt and cayenne upon them, and put roimd them half an ounce of butter kneaded with a salt-spoonful of flour, half a tea-spoonful of chili vinegar, a table-spoonful of port, and a small pinch of powdered mace for each fish. Lay a double fold of oiled paper upon the dish, and press it upon the fish. Put them in a gentle oven, and bake till done enough. Take them up carefully with a fish shce, place them on a hot dish, pour the sauce over, and serve very hot. Time to bake the fish, twenty to thirty minutes. Probable cost, 4d. to 8d. each. Sufficient, one whiting for each person. _ Whiting, Boiled.— Whiting plainly boiled is sometimes recommended for invalids, as it is considered light and easy of digestion ; but it is insipid food, and this method of dressing the fish cannot be recommended. Large whiting should be chosen for boiling. Skin the fish, and skewer it with its tail in its mouth. Put it into boiling water slightly salted, clear off the scimi frequently, and simmer the fish till the eyes start and the fiesh will leave the bone. Take it up the moment it is done enough. Drain it, remove the skewer, put the whiting on a hot dish covered with a napkin, garnish
Records on this page
Whiting (au Gratin)Whiting (aux Fines Herbes)Whiting, BakedWhiting, Boiled