Whiting with Herbs

Ingredients

• two full-sized whitings
• a handful of mixed herbs
• a glassful of white wine
• a piece of butter rolled in flour

Method

1. 1

   Remove heads and tails, place fish in a buttered stewpan with herbs, sprinkle with melted butter and wine.

2. 2

   Cook until half-boiled, turn, and finish cooking.

3. 3

   Thicken sauce with butter and flour, serve fish with lemon juice.

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 with Herbs.— Take off the heads and tails, and lay the fish in a stewpan rubbed well with butter, with a handful of mixed herbs chopped fine. Sprinkle with melted butter and a glassful of white wine. When "WHI ( 1122 ) WHO half -boiled, turn the fish ; when done enough, take them out. Add a piece of butter rolled in flour to the sauce, let it thicken, and serve the fish upon it with the juice of a lemon. Whiting with Sweet Herbs.— Clean, wash, and dry five large whitings, fill the insides with quenelles of whiting, and lay them in a kettle oa a strainer weU buttered; cover them with eight ounces of fresh butter in which you have mingled salt, pepper, and grated nut- meg sufficient for their seasoning. Add two pottles of chopped mushrooms, two spoonfuls of chopijcd parsley, a small shallot chopjjed and blanched, the jxiice of a lemon, and half a pint of chablis wine. Half an hour before serving, make them boU, moistening them from time to time with their liquor; then make them simmer gently with a Little fire above and below. When ready to serve, drain and dish them ; pour their liquor over them, and send to table. — Careme. Whiting with White-Wine Sauce. — Cleanse, scrape, and dry two full-sized whitings

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