Broiled Whiting
From A handbook of fish cookery, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 26. The excerpt below is the record exactly as published.
Whiting. — Whiting are excellent fish when fresh, the flesh being light, tender, and easy of digestion. The firmness of the flesh, and its silvery hue, are the signs by which to judge of its freshness. It is more or less in season all the year, but at its best in the winter months. Occasion- 8o TESTED RECIPES. ally they attain to a considerable size, but are mostly from one to two pounds in weight. Those about nine inches in length are the best in point of flavour. Whiting are best broiled or fried. Whiting, Broiled. — Wash in salted water, split them open, and dry thoroughly. Dip them in oil, sprinkle with seasoning, dredge with flour, and then lay on a greased gridiron, and broil lightly on both sides. Place them on a hot dish, put a pat of butter
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