Whiting Cakes

Ingredients

• 2 or 3 whiting,
• 2 oz. butter.
• Salt.
• Pepper.
• 1 tea-sp. lemoii juice.
• 1 table-sp. oil.
• Egg and bread-crumbs.
• Cooked green peas.
• Tomato sauce.

Method

1. 1

   Remove the flesh from 2 or 3 small whiting, and weigh it free from skin and bone.

2. 2

   To each 0.5 lb. of flesh allow butter and lemon juice in the above proportion.

3. 3

   Chop the whiting flesh finely or pound it in a mortar, add the butter slightly melted, and season with pepper, salt, and lemon juice.

4. 4

   A little anchovy or shrimp essence may also be added if liked.

5. 5

   Mix until thoroughly blended, then turn the paste on to a plate and put it in a cool place to set.

6. 6

   When firm to the touch, form the mixture into small round cakes, using a little flour if necessary.

7. 7

   Dip them into beaten egg, with which a tablespoonful of salad oil has been mixed, and then in fine bread-crumbs.

8. 8

   Fry the cakes in a small quantity of hot butter or clarified fat until well browned on both sides.

9. 9

   Drain well, and serve neatly on a hot dish, garnishing with some pretty fresh parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 624. The excerpt below is the record exactly as published.

Whiting Cakes 2 or 3 whiting, 2 oz. butter. Salt. Pepper. 1 tea-sp. lemoii juice. 1 table-sp. oil. Egg and bread-crumbs. Cooked green peas. Tomato sauce.

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