Whitings, Broiled

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
sauces
Instructions (5)
  1. Trim and score the whitings on both sides.
  2. Rub them over with oil.
  3. Broil them on a gridiron, previously rubbed with whitening.
  4. When broiled on one side, turn them over on the other, taking care to keep them of a fine colour.
  5. When done, dish them on a napkin, and send to table with a boatful of either of the following sauces: Dutch, white Ravigotte, Venetian, brown oyster sauce, or Maitre d'Hotel.
Original Text
WHITINGS, BROILED. TRIM and score the whitings on both sides, rub them over with oil, and boil them on a gridiron, previously rubbed with whitening; when broiled on one side, turn them over on the other, taking care to keep them of a fine colour; when done, dish them on a napkin, and send to table with a boatful of either of the following sauces: Dutch, white Ravigotte, Venetian, brown oyster sauce, or Maitre d'Hotel. Note.—Whitings in cases with fine herbs, stuffed and baked à la Villeroi, à la Cardinal, &c., are dressed in the same manner as mullets.
Notes
—