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Whiting, Baked
From Cassell's dictionary of cookery, 1892
Serves 1
Serve with sauce over the fish.
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, 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, and put them into it backs downwards, that the sauce may cover the thickest part of the flesh. Sprinkle salt and cayenne upon them, and put roimd them half an ounce of butter kneaded with a salt-spoonful of flour, half a tea-spoonful of chili vinegar, a table-spoonful of port, and a small pinch of powdered mace
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