Whiting with White-Wine Sauce

Ingredients

• two full-sized whitings
• an ounce of butter
• an ounce of flour
• the third of a pint of water
• a table-spoonful of chopped parsley
• pepper
• salt
• as much white wine as will

Method

1. 1

   Clean and score the whitings, season, and cover with white wine.

2. 2

   Bake gently.

3. 3

   Make a paste with butter and flour, moisten with water, boil, and add fish liquor and parsley.

4. 4

   Pour over fish and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2279. The excerpt below is the record exactly as published.

Whiting with White-Wine Sauce. — Cleanse, scrape, and dry two full-sized whitings, and score them on both sides to the depth of a quarter of an inch with a sharp knife. Season with pepper and salt, and pour over them as much white wine as wiU. cover them. Place them in the oven, and bake gently till done enough. Knead together in a saucepan over the fire an ounce of butter and an ounce of flour. When the paste is quite smooth, moisten with the third of a pint of water, lot it boil, and add the liquor from the baking-dish and a table-spoonful of chopped parsley

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