WHITING AUX FINE HERBES

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 20 min Total: 20 min
Yield
1.0 small whiting per person
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. Clean and skin the fish, fasten the tails in the mouths; and lay them in a baking-dish.
  2. Mince the herbs very fine, strew them over the fish, and place small pieces of butter over; cover with another dish, and let them simmer in a Dutch oven for 1/4 hour or 20 minutes.
  3. Turn the fish once or twice, and serve with the sauce poured over.
Original Text
WHITING AUX FINE HERBES. 347. INGREDIENTS.-1 bunch of sweet herbs chopped very fine; butter. Mode.—Clean and skin the fish, fasten the tails in the mouths; and lay them in a baking-dish. Mince the herbs very fine, strew them over the fish, and place small pieces of butter over; cover with another dish, and let them simmer in a Dutch oven for 1/4 hour or 20 minutes. Turn the fish once or twice, and serve with the sauce poured over. Time.—1/4 hour or 20 minutes. Average cost, 4d. each. Seasonable all the year, but best from October to March. Sufficient, 1 small whiting for each person. THE WHITING POUT, AND POLLACK.—About the mouth of the Thames, and generally all round the English coasts, as well as in the northern seas, the pout is plentiful. It bears a striking resemblance to the whiting, and is esteemed as an excellent fish.—The pollack is also taken all round our coasts, and likewise bears a striking resemblance to the whiting; indeed, it is sometimes mistaken by the inexperienced for that fish; its flesh being considered by many equally delicate.
Notes
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