Cassell's dictionary of cookery

with parsley, and send melted butter, anchovy, shrimp, parsley, white, or Dutch sauce to table with it; or, if preferred, merely mix a little fresh butter lightly with the flakes of the fish. Time to boil, from ten to eighteen minutes, according to size. Probable cost, 4d. to 8d. each. Sufficient, one whiting for each person. Whiting, Broiled.— Wash the whiting in salted water, and be careful to preserve the liver, as it is by some considered a delicacy. Dry the fish thoroughly, brush it over with oil, and roll it in flour. Broil it over a clear bright fire. Serve on a hot dish, either with a little piece of butter placed upon the fish, or with melted butter or parsley sauce ; or, better still, with a sauce prepared as follows : — Beat the yolk of an egg in a gallipot, and put with it two table-spoonfuls ' of water and two tablespoonfuls of tarragon vinegar. Put the gallipot into a saucepan, and surround it with boiling water. Place it on the fire, stir briskly for a minute, and add a httle pepper, salt, and grated nutmeg, a tea-spoonful of chopped parsley, and a tea-spoonful of flour which has been kneaded thoroughly into two ounces of butter. Stir the mixture till it thickens, work in with it the strained juice of half a lemon, and serve. The sauce must not boil. Time to broil the fish, six to twelve minutes, according to size. Probable cost, 4d. for a small whiting. Sufficient, one whiting for each person. Whiting, Broiled (another way).— Empty the whitings, scale them, but prescribe the hver, which is very delicate. When you have washed and wiped them clean, sHt the back on both sides. Beat the yolk of an egg with a little salt and pepper, and rub some of it over the whitings with a brush. Then dip the fish into crumbs of bread, next into melted butter, and then into criunbs of bread again. Broil them of a fine colour, and serve up. The sauce is to be sent up separately in a boat, whether it is anchovy sauce or melted butter. It is to be sent up separately, for if you were to pour the sauce over the fish, the whiting would not prove palatable, and the sauce would get too thick. Whiting, Buckhorn. — In Cornwall, whitings which have been salted and dried are sold under the name of buckhorn. Whiting, Choosing of. — Whitings should be procured as fresh as possible. The goodness of the fish may be known by the fiinmess of its flesh, the brightness of its eyes, and the silvery hue of its appearance. Codlmgs and pollacks are frequently sold as whitings. The true whiting may be known by its having no barbel under its chin, by the under jaw being shorter than the upper one, and by its tail being even at the end. In point of flavour, those are the best whitings which are about nine inches long. Whiting, Curried.— Take three full-sized whitings. Clean and skin the fish, fillet them neatly, and cut the fillets into pieces about three inches in length. Skin two onions and cut them into dice. Put them into a frjongpan with a little fat, place them on the fire, and turn them about till soft. When they WHI ( 1120 ) WHI