To Boil Whitings

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

whitings ↝ Mushrooms, white, raw [Vegetables and Vegetable Products]
a handful of salt ↝ Salt, table, iodized [Spices and Herbs]
two bay leaves ↝ Spices, bay leaf [Spices and Herbs]
plenty of parsley well washed and tied together ↝ Parsley, raw [Not included in a food category]
parsley and butter ↝ Parsley, raw [Not included in a food category]

Instructions (6)

Having scraped, cleansed, and wiped the whitings, lay them on a fish-plate.
Put them into water at the point of boiling.
Throw in a handful of salt, two bay leaves, and plenty of parsley well washed and tied together.
Let the fish just simmer from five to ten minutes, and watch them closely that they may not be overdone.
Serve parsley and butter with them.
Use in making the parsley and butter the liquor in which the whitings have been boiled.

Original Text

TO BOIL WHITINGS.

(French Receipt)

Having scraped, cleansed, and wiped them, lay them on a fish-plate, and put them into water at the point of boiling; throw in a handful of salt, two bay leaves, and plenty of parsley well washed and tied together; let the fish just simmer from five to ten minutes, and watch them closely that they may not be overdone. Serve parsley and butter with them, and use in making it the liquor in which the whitings have been boiled.

Just simmered from 5 to 10 minutes.

Notes

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