Whiting, Broiled
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 39. The excerpt below is the record exactly as published.
Whiting, Broiled. — Well cleanse the fish with salt and water, wdpe quite dry, dredge with flour, and broil over a clear fire. Serve ■with a piece of cold butter and salt and pepper. Whiting, Fried. — Halve, say, 6 small whiting
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