Fried Whitings with Sauce

Ingredients

• three nice whitings
• batter
• a Bombay onion finely minced
• one clove of garlic also minced
• a tea-spoonful of sugar
• a coffee-cupful of vinegar
• a pint of beef gravy
• a tea-spoonful of red currant jelly
• a table-spoonful of mushroom ketchup
• a table-spoonful of minced cornichons

Method

1. 1

   Dip the fillets of whitings in batter and fry in boiling fat until golden yellow.

2. 2

   For the sauce, fry minced onion and garlic in butter, then add parsley, sugar, vinegar, and beef gravy.

3. 3

   Stir in red currant jelly and mushroom ketchup, strain the sauce, add minced cornichons, heat, and serve with the fried fish.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 235. The excerpt below is the record exactly as published.

three nice whitings in fillets. Dip them in hatter (according to my old receijJt) Fried whitings sharp ^^^^ f ^-^^^ ^ ^^,- golden yellow in sauce. "^ . . a bath of boiling fat. Drain them and serve with the following sauce in a boat, — fry a Bombay onion finely minced, with one clove of garlic also minced, in butter at the bottom of a sauce-pan ; when turning brown, put in a table-spoonful of choppexi parsley, a tea-spoonful of sugar, a coffee-cupful of vinegar, and a pint of beef gravy. A tea-spoonful of red currant jelly may next be stirred in, and a table-spoonful of mushroom ketchup. As soon as the mixture becomes nicely flavoured, and the juices of the various ingredients appear to be extracted, strain off the sauce. Now cut up a ta.ble-spoon- ful of minced cornichon

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