Fillets of Whiting
From Cassell's dictionary of cookery, 1892
Serves 1
Fry for about five minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2275. The excerpt below is the record exactly as published.
fillets of whiting. Let them boil gently tiU done enough. Put them carefully on a dish ; sMm the sauce and pour it over them, and send rice boiled for curry to table on a separate dish. If liked, a little cream may be added to the sauce to enrich it, and if it is not sufliciently acid, a little lemon-juice may be stirred into it. Time, a few minutes to boil the whitings. Probable cost, 23. SuSicient for four or five persons. Whiting, Fillets of. — Empty and cleanse the fish, but do not skin them. Pass a knife from the tail to the head, and take off the flesh close to the bone. Divide the fillets into halves crosswise, ti-im them neatly, fold them in a soft cloth, and leave them for awhile that they may be perfectly diied. Season with pepper and salt, sprinkle a little oil and vinegar over them, dip them in beaten white of egg, flour them well, and fry in hot fat
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