Broiled Whiting with Sauce

Ingredients

• the yolk of an egg
• two table-spoonfuls of water
• two table-spoonfuls of tarragon vinegar
• a little pepper
• a little salt
• grated nutmeg
• a tea-spoonful of chopped parsley
• two ounces of butter
• the strained juice of half a lemon

Method

1. 1

   Beat the yolk of an egg in a gallipot, add water and tarragon vinegar.

2. 2

   Place the gallipot in a saucepan surrounded by boiling water.

3. 3

   Stir briskly for a minute, then add pepper, salt, nutmeg, parsley, and butter kneaded with flour.

4. 4

   Stir until thickened, then add lemon juice and serve.

5. 5

   Broil the fish for 6 to 12 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2274. The excerpt below is the record exactly as published.

the yolk of an egg in a gallipot, and put with it two table-spoonfuls ' of water and two table- spoonfuls of tarragon vinegar. Put the galli- pot into a saucepan, and surround it with boil- ing 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 pars- ley, and a tea-spoonful of flom- 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. Suf- ficient, 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

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