Broiled Whiting

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 5 min Total: 5 min
Yield
1.0 small whiting for each person
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Wash the whiting in salt and water, wipe them thoroughly, and let them remain in the cloth to absorb all moisture.
  2. Flour them well, and broil over a very clear fire.
  3. Serve with maître d'hôtel sauce, or plain melted butter (see Sauces).
  4. Be careful to preserve the liver, as by some it is considered very delicate.
Original Text
BROILED WHITING. 344. INGREDIENTS.—Salt and water, flour. Mode.—Wash the whiting in salt and water, wipe them thoroughly, and let them remain in the cloth to absorb all moisture. Flour them well, and broil over a very clear fire. Serve with maître d'hôtel sauce, or plain melted butter (see Sauces). Be careful to preserve the liver, as by some it is considered very delicate. Time.—5 minutes for a small whiting. Average cost, 4d. each. Seasonable all the year, but best from October to March. Sufficient, 1 small whiting for each person. Buckhorn.—Whitings caught in Cornwall are salted and dried, and in winter taken to the markets, and sold under the singular name of "Buckhorn."
Notes
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