Boiled Whiting and Sauce

Ingredients

• 1 whiting
• 1 teaspoonful vinegar
• 1 oz. butter
• 1½ gill milk or fish stock
• 1 oz. flour
• pepper and salt

Method

1. 1

   Put the whiting into a saucepan of hot water with the vinegar and salt; cook gently for about six minutes; do not boil, or it will break; try with a skewer to see if cooked; drain and serve on a dish paper; garnish with parsley.

2. 2

   For the sauce, melt the butter in a saucepan; stir the flour in smoothly with a wooden spoon; add the milk gradually, and stir till it boils; season with pepper and salt, and, if liked, a little lemon juice; pour into a sauceboat and serve.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 5. The excerpt below is the record exactly as published.

BOILED WHITING AND SAUCE. Ingredients. i Whiting. J Teaspoonful i Oz. Butter. ij Gill Milk or Fish Stock. Method. Put the whiting into a saucepan of hot water with the vinegar and salt ; cook gently for about six minutes ; do not boil, or it will break ; try with a skewer to see if cooked ; drain and serve on a dish paper ; garnish with parsley. For the Sauce. — Melt the butter in a saucepan ; stir the flour in smoothly with a wooden spoon ; add the milk gradually, and stir till it boils ; season with pepper and salt, and, if liked, a little lemon juice ; pour into a sauceboat and serve. i Teaspoonful Vinegar. Salt. | Oz. Flour. Pepper and Salt, 32 BAKED SOLES. Ingredients. A Pair Good Sized Soles. 2\ Ozs. Butter. 2 Ozs. Bread Crumbs. i Egg. A Little Mace, Nutmeg, Cayenne and Salt. Method. Skin, clean and dry the hsh ; let it remain for one hour closely folded in a clean cloth ; beat egg and mix one ounce of warmed butter therewith ; brush the fish all over with this mixture ; mix seasoning with bread crumbs, and well cover the fish therewith ; make butter hot in baking tin and place fish therein ; place small piece of buttejr on upper side of fish ; bake for twenty to thirty minutes in a moderate oven. Serve with shrimp or anchovy sauce. 33 BAKED MACKEREL. Ingredients. Mackerel. J Lemon. Chopped Parsley, Thyme and Bay Leaf. Bread Crumbs. Method. in a v “J1 deai] the fiSh’ removing the bone ; melt some butter , a "S and pIa0e fish flat therein. skin side downwards ; chop p ey very fine, and add powdered thyme, with a quarter of a bay a little grated lemon rind ; cover well with pieces of butter ; bake in a hot oven for from twenty to thirty minutes; squeeze juice of lemon very f re fT .N-B ~Care should be taken that mackerel is very fresh, as it soon becomes unfit for food: 34 BAKED COD, Ingredients. 3 Lbs. Middle Cut Cod. Forcemeat Stuffing. Method. Skin the cod and remove the bones ; pass the fish through water and wipe it dry ; lay the stuffing on, fold up, and secure with tape ; tie greased paper over the ends, and take them off at the last to brown ; cook in a moderate oven, basting every five minutes, for one hour. FILLETS OF FISH PLAINLY STEAMED. Method. Take a couple of enamelled tin soup plates and slightly butter them ; on one lay the fillets of fish, skin side down if the white skin is left on ; then sprinkle with salt, pepper, a few drops of lemon juice or vinegar, and put the second plate over ; set on a large pan of fast boiling water, and cook from fifteen to twenty minutes. Small whole fish, like whiting, are excellent cooked in this way, and slices of fish also, but if thick will take from thirty to forty minutes, and when half done should be turned. 35 SALMON PUDDING (AUSTRALIAN). Ingredients. i Tin Salmon. 2 Tablespoonfuls Flour, i Pint Milk. i Tablespoonful Butter. Pepper and Salt. Fine Bread Crumbs. Method. Melt butter slightly in a saucepan ; add flour, stirring well all the time ; add milk, pepper, salt, and stir till it boils ; then add liquid from tin of salmon. Turn contents of tin into this sauce ; stir well, breaking down large pieces with back of the spoon. Butter a pie dish ; pour in the mixture ; sprinkle some fine dried bread crumbs over it, and brown in the oven. 36 STEWED HADDOCK WITH BROWN SAUCE. Ingredients. 2 Lbs. Fillets of Haddock. Heads and Bones of above. Sprig of Parsley. 2 Ozs. Butter. Method. Put heads and bones of fish in saucepan with the onion (sliced), the peppercorns, parsley and mace ; cover with cold water ; boil for twenty minutes and strain ; melt butter in stew-pan, and stir in flour till nicely browned ; brush the fillets with beaten egg, and brown them in the butter on both sides ; remove fish ; add stock, gradually stirring all the time ; replace fish, and simmer for fifteen minutes. Ketchup and Chili vinegar may be added if liked. Place fillets round dish ; pour sauce in centre and garnish with parsley. 6 Peppercorns, i Small Onion. \ Blade Mace, i Tablespoonful Flour. 37 HADDOCK ingredients, 3 Ozs. Flour (Sifted), i Teaspoonful Lemon Juice, i Tablespoonful White Sauce. Smoked Haddock. SAVOURY. 2 Ozs. Grated Parmesan Cheese. 3 Ozs. Butter. 2 Yolks of Eggs. Paprika and Cayenne Pepper. Method. Prepare a short crust paste with the flour, two ounces butter, a pinch of cayenne, one ounce cheese, and one yolk of egg, lemon juice, and, if necessary, a little water. Put half a small haddock in a tin with a little butter into the oven for ten minutes ; remove the skin and bones, and chop the flesh finely ; mix with the remainder of butter and cheese ; season with paprika, moisten with the sauce and half a yolk of egg ; roll out the paste one -eighth of an inch thick ; cut into small rounds ; place some mixture on the centre of each ; pack up the edges to form a triangular shape ; brush over with egg ; sprinkle a tiny pinch of paprika on each ; bake in a moderate oven for ten minutes. Serve hot. j 3» HOMARD A LA BRETONNE. ingredients. 12 Prawns. | Pint Mayonnaise Sauce. | Pint Cream, i Truffle. 2 Pints Aspic Jelly, i Lobster, i Endive. A Little Mustard and Cress. I^eth©d. Line a Bretonne border mould with aspic jelly ; decorate with fancy shapes of truffle ; coat mould with aspic mayonnaise ; chop two ounces lobster finely and mix with one gill mayonnaise sauce and one gill and a half aspic jelly ; season well, and fill mould with mixture ; line six small egg moulds with aspic jelly ; pound four ounces lobster with one gill cream ; pass through a wire sieve and add two gills aspic jelly ; season and colour with cochineal ; fill moulds in alternate layers with puree and aspic mayonnaise ; when firm take cream from moulds ; stand the egg moulds on the border ; fill centre with dressed salad ; decorate with endive, cress and prawns. 39 FISH PUDDING. ingredients. 3 Lbs. White Fish (as in x Pint Milk. season). 1 Oz. Flour

Cook this with the app: pantry check, scaling, and the assistant.