FoodNetArchive

Practical household cookery

1891

Page 88 · 4 recipe records on this page

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Tnm the whiting and slightly score them on both sides, rub some oil over each and broil on a gridiron which has been previously rubbed with chalk. When done on both sides dish up on a napkin and serve with maitre d'hotel butter (No. 226) or ravigote (No. 162). 448. FILLETS OF WHITING, ITAUAN. Fillet four whiting, after having removed the skin as described in No. 438. Cut each fillet in two and place them side by side in a buttered saute-pan ; strew each with a little finely chopped parsley, season with salt and pepper, pour two ounces of melted butter, and squeeze the juice of a lemon over them, cover with a buttei'ed sheet of paper, put the lid over the saut^-pan and boil for six or seven minutes; after which, remove the lid and paper, dress the fish carefully on a dish, pour some Italian sauce (No. 204), prepared for that purpose, over them, and serve. 444^ FILLETED WHITING, VENITIAN. Fillet four whiting as in No. 443, place these in a deep dish, season with salt, pepper, a few sprigs of thyme, two bay-leaves, three shalots cut in slices, and a few blades of parsley; add one tablespoon ful of good vinegar and two of olive-oil. After having let them steep thus for at least two hours, drain on a cloth, dip each fillet sepa- intely into light-made fr5'ing batter, and throw one after 2o6 PRACTICAL HOUSEHOLD COOKERY. another into some frying fat, properly heated for that purpose. As soon as they have acquired a light-brown colour take them out of the fat, lay on a clean cloth in order that the gi^ase may be absorbed; dish them in a circle on a hot dish, pour some Yenitian sauce over, and serve. 445. FILLETS OF WHITING, CITIZEN STYLE. Skin and fillet four whiting as in No. 444 ; place these side by side in a large well-buttered gratin-dish; lay a border of plain boiled potatoes, chopped fine, round them ; season the lot with salt, pepper, and a little nutmeg: moisten with two ounces of melted butter; squeeze the juice of a lemon over the fillets and sprinkle these lightly with some fine bread-crumbs✪ Fried Whiting ; cover the lot with a buttered sheet of paper and set in the oven to bake gently for about twenty or twenty-five minutes, before serving. 446. GURNARD A LA GENOISE. Cut off the head and fins of two gurnards. Boil the fish in water with a little salt and a glass of vinegar; when done strain and skin, dish up, and pour some Genoise sauce (No. 207) over. Then garnish them round with some quen- elles of whiting (No. 275) previously made and cooked in the water in which the gurnards were boiled, and serve. Note, — Gurnards cooked or baked as above may be served with Tomato, Sharp, Eavigote, or Italienne sauce, according to taste. 447. GURNARD A UINDIENNE. In the same way as the foregoing, cut off the heads and fins of the gurnards ; cleanse and wij^e the fish well and then stuff them with some veal stuffing, well seasoned ; sew up and score slightly on both sides. Place these PRACTICAL HOUSEHOLD COOKERY. 207 fish in a buttered baking-dish or saute-pan; season with salt and pepper, sprinkle over some finely chopped parsley, moisten with a little broth, some essence of mush- rooms and two glasses of sherry, and set these in the oven to bake, taking care t6 baste them at least every five minutes until they are done, which will take about half an hour. Then dress the fish on a dish, cut and pull away the thread with which they were sewn, place the dish in the open oven, add a little broth to detach the glaze from the bottom and sides of the vessel in which the fish were cooked, reduce it to a half-glaze and mix it with some Indian sauce (No. 185). Add a little essence of anchovies, stir it well before pouring over, and serve. Eemabks on Bream.