Whiting with Sweet Herbs
From Cassell's dictionary of cookery, 1892
Serves 5
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.
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
Cook this with the app: pantry check, scaling, and the assistant.