Whiting (au Gratin)

Ingredients

• Butter a baking-dish
• some grated breadcrumbs
• a little pepper
• a little salt
• a glass of white wine
• a tablespoonful of mushroom ketchup
• a teaspoonful of anchovy
• two teaspoonfuls of finely-chopped mushrooms
• one of parsley
• one of shallot
• Cover the surface of the fish with brown breadcrumbs

Method

1. 1

   Butter a baking-dish, sprinkle with breadcrumbs, pepper, and salt.

2. 2

   Moisten with white wine, add mushroom ketchup and anchovy.

3. 3

   Place whiting in dish, strew with mushrooms, parsley, and shallot.

4. 4

   Cover with breadcrumbs and bake until done, about half an hour.

5. 5

   Serve with sauce poured over.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2272. The excerpt below is the record exactly as published.

Whiting (au Gratin). — Butter a baking- dish, and sprinkle over it some grated bread- crumbs and a httle pepper and salt. Moisten these with a glass of white wine, and add a table-spoonful of mushroom ketchup and a tea- spoonful of anchovy. Place the whiting in the dish, and strew all about it two tea-spoonfuls of finely-chopped mushrooms, and one of parsley and shallot. Cover the surface of the fish with brown bread-crumbs, and put it in the oven till it is done enough. Take it up carefully with a fish slice, put it on a dish, and serve with the sauce poured over it. If not sufficiently browned, a salamander or red-hot shovel may be held over it for a minute or two. Sometimes the fish is filleted and prepared in this way. Time to bake the fish, half an hour. Probable cost of whitings, 4d. to 8d. each. Sufficient, one for each person. Whiting (au Gratin).— Another way.— Take two full-sized whitings, empty, scrape, cleanse, and wipe them, then make deep inci- sions on each side with a sharp knife to the depth of a quarter of an inch. Butter a shallow dish thickly; sprinkle upon it a little pepper and salt and two table-spoonfuls of fine bread- raspings. Put in the whitings, sprinkle these with pepper and salt, pour gently over them one to two glassfuls of French light wine, and lay upon the fish two table-spoonfuls of finely-minced mushrooms mixed vsdth a table- spoonful of parsley. Melt an ounce of butter, pour it over the fish, sprinkle two table-spoon- fuls of bread-raspings on the top, and bake the whitings in the oven. Send a cut lemon only to table with the fish. If it is preferred that the wine should not be used, three or four table- spoonfuls of pale veal gi-avy may be substituted for it. Time to bake the whitings, fifteen to twenty minutes. Probable cost, 4d. to 8d. each. Sufficient for two or three persons. Whiting (au Gratin).— Another way. — After ha-\dng scaled, emptied, and washed the WHI ( 1119 ) WHI whitings, -wipe them clean. Preserve the liver. Take a silver dish if you have one, if not, a baking- pan. Kub the bottom over with butter, and sprinkle it with parsley and mushrooms chopped verj" fine, over which lay the whitings. Then take some rasps of bread that are not burnt, and spi-inklc them over the whitings, with pepper, salt, and grated nutmeg ; then again dust them over with sweet herbs, namely, parsley and mushrooms, chopped very fine. (If shallots are approved of, you may add some.) Next lay small lumps of butter on the whit- ings ; pour into the dish a glassful or two of white wine, a tea-spoonful of each of the follow- ing articles — essence of anchovies, cavice, chili, vinegar, Harvey's sauce, &c. — and bake in a hot oven. The whitings will be done within a quarter of an hour or twenty minutes, accord- ing to size. Serve with lemon-juice and no other sauce. This is a very palatable dish ; if there is too much sauce, reduce it on a stove, as it must be very short, it being called " au gratin" because it is a short sauce. — Ude. Whiting (aux Fines Herbes). — Clean and sMn the fish, and fasten it with its tail in its mouth. Place it on a dish, season with pepper and salt, and sprinkle over it a tea-spoonfiil of mixed sweet herbs in powder. Lay little pieces of butter here and there thickly upon it, cover with another dish, and bake ia a moderately- heated oven till done enough. Turn it once or twice that it may be equally cooked, and serve with the sauce poured over it. Time to bake the fish, twenty to thirty minutes. Probable cost, 4d. to 8d. each. Sufficient, one whiting for each person. Whiting, Baked. — Cut the heads off some full-sized whitings, empty them, and cleanse them perfectlj', opening them for the purpose as little as possible. Dry them, fold them in a cloth, and leave them for a quarter of an hour. Butter a baking-dish

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