Gratin of Whitings

Ingredients

• Order a pair of whitings
• a teaspoonful of chopped shallot
• a pinch of salt
• one of pepper
• one of mace
• a gill of milk
• a tablespoonful of melted butter
• a layer of finely grated Parmesan

Method

1. 1

   Clean and score the whitings, butter a baking dish, sprinkle with parsley, lay fish scored side up, brush with melted butter, and sprinkle with Parmesan.

2. 2

   Boil milk with shallot, salt, pepper, and mace for basting.

3. 3

   Bake in a Dutch oven, basting frequently until done.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 30. The excerpt below is the record exactly as published.

Order a pair of whitings : see that the fish- 2. IVhnngs monger leaves them alone, or he will skin oaeea tna , , , , r r • , dish, and curl them round for frying, and so spoil them. All they require is cleaning. Wipe them dry, and make a few cuts a quarter of an inch deep transversely across one of their sides at intervals of one and a half inch. This process is called “scoring ” them. Butter a ^r^Z/Vz-dish or oval china baking- dish ; sprinkle the surface with finely chopped parsley ; lay the whitings on this with the scored sides upper- RW-STEAK WITH VEGETABLES. 67 most ; brush a coating of melted butter over them, and sprinkle over it a layer of finely grated Parmesan. Let this rest while you flavour a gill of milk by boil- ing it up with a teaspoonful of chopped shallot, a pinch of salt, one of pepper, and one of mace. Use this for moistening and basting the whiting, put the dish in the Dutch oven, pour a tablespoonful of melted butter

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