Whiting (aux Fines Herbes)
From Cassell's dictionary of cookery, 1892
Serves 1
Serve with sauce poured over.
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 2273. The excerpt below is the record exactly as published.
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
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