Whiting—The Learney Recipe

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
for Tillypronie preference
Instructions (7)
  1. Skin the fish, and split them.
  2. Lay them on a dish, the fleshy side uppermost, and dredge with a little flour, white pepper, and salt.
  3. Lay little specks of fresh butter over them here and there, and a little chopped green of parsley or tarragon.
  4. Baste with this butter, and bake about 1/2 hour in the oven.
  5. Serve dry.
Tillypronie preference
  1. The fish are not split, but put to cook, skinned and cleaned, and gutted of course, side by side, back uppermost.
  2. Each side gets crumbs, butter, and parsley.
Original Text
Whiting—The Learney Recipe. For breakfast. Skin the fish, and split them. Lay them on a dish, the fleshy side uppermost, and dredge with a little flour, white pepper, and salt. Lay little specks of fresh butter over them here and there, and a little chopped green of parsley or tarragon; baste with this butter, and bake about ½ hour in the oven. Serve dry. [We at Tillypronie, prefer the fish not split, but put to cook, skinned and cleaned, and gutted of course, side by side, back uppermost. This way, “sitting up like a stuffed pike, as if they were swimming in the sea,” each side gets crumbs, butter, and parsley. Very delicate for breakfast. The above recipe is for small haddock or whiting.]
Notes
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