Whiting, Stewed
From Cassell's dictionary of cookery, 1892
Serves 3
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 2278. The excerpt below is the record exactly as published.
Whiting, Stewed.— Skin, cleanse, and fillet three full-sized whitings, trim the fillets neatly, and divide them into halves. Season with pepper, salt, and grated lemon-rind, and sprinkle over them a pinch of powdered mixed sweet herbs. Dissolve a slice of fresh butter in a saucepan, put the fish into it, and let them simmer gently for ten minutes. Pour a glass of sherry over them, and add the strained juice of half a lemon
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