dairy-freenut-freeegg-freesoy-freeshellfish-free
Whitebait
From Cookery and housekeeping, 1882
Serves 4
Serve with slices of brown bread and butter, lemon sections, and cayenne pepper.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 49. The excerpt below is the record exactly as published.
WHITEBAIT. 115 ing ; trim the pieces of salt fish and remove the bones. Take another stewpan, and dissolve in it \ lb. of butter and i oz. of flour stirred into milk ; let the sauce simmer for ten minutes, then put in the potatoes, onions, fish, in order as before ; let it simmer another ten minutes, and serve. — Gogue. Whitebait. Whitebait must be perfectly fresh when sent from the fishmonger, and they must be kept in iced water or salted water till they are to be cooked. Flour a cloth ; lift the whitebait out with a skimmer, and place them on it ; dredge flour, and toss the fish in the cloth, but do not touch. Throw them on to a sieve, and shake it. Each fish must have a coating of flour ; but they must not cling together. The frying-pan must have plenty of boiling lard
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