113. Whiting, plain boiled

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

two quarts of water ↝ Water, tap [Tap water]
about an ounce of salt ↝ Salt, table, iodized [Spices and Herbs]
the whiting ↝ Egg, white only, raw [Eggs and omelets]
a whiting of the ordinary size ↝ Egg, white only, raw [Eggs and omelets]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
the least drop of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a few sprigs of parsley ↝ Parsley, raw [Not included in a food category]

Instructions (7)

Put two quarts of water into a small fish kettle, with about an ounce of salt.
When boiling, put in the whiting.
Draw the kettle to the corner of the fire to keep it just simmering, and no more.
A whiting of the ordinary size would take about ten minutes.
When done, which you can tell by trying with the point of a knife whether it leaves the bone easily, take it up carefully, and dish it upon a clean napkin, with a few sprigs of parsley round.
A little butter just melted, with a pinch of salt, and the least drop of lemon-juice added, is very excellent to eat as sauce with them.
Should you purchase your fish in the country, it will of course require cleaning, by opening the belly and pulling out the gills and interior; but never wash these fish, merely wipe them with a cloth.

Original Text

113. Whiting, plain boiled.—Put two quarts of water into a small fish kettle, with about an ounce of salt; when boiling, put in the whiting, draw the kettle to the corner of the fire to keep it just simmering, and no more; a whiting of the ordinary size would take about ten minutes; when done, which you can tell by trying with the point of a knife whether it leaves the bone easily, take it up carefully, and dish it upon a clean napkin, with a few sprigs of parsley round; although the parsley is of course useless as far as the stomach is concerned, nothing can be more pleasing to an invalid than to see his meals carefully cooked and invitingly served.

At any time I prefer a whiting with the skin on, whether boiled, grilled, or fried; a little butter just melted, with a pinch of salt, and the least drop of lemon-juice added, is very excellent to eat as sauce with them. Should you purchase your fish in the country, it will of course require cleaning, by opening the belly and pulling out the gills and interior; but never wash these fish, merely wipe them with a cloth.

Notes

—