Whiting—Notes on

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 13 days ago
Not a recipe
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Ingredients (0)
No ingredients extracted.
Instructions (4)
  1. Whiting should always be cooked in their skins; your fishmonger should be told to leave the skins on.
  2. Whiting have most flavour broiled.
  3. Whiting are very good broiled with oyster sauce, but, whether broiled or fried, the skin must be left on to keep in the juice.
  4. Little whiting creams, stuffed with lobster sauce in centre, turned out of darioies.
Original Text
Whiting—Notes on. “Whiting should always be cooked in their skins; your fishmonger should be told to leave the skins on.”—Miss Aikim. N.B.—Whiting have most flavour broiled. Another entry emphasises the same fact: “Whiting are very good broiled with oyster sauce, but, whether broiled or fried, the skin must be left on to keep in the juice.” With your fishmonger. Another note about whiting is as follows:— “Little whiting creams, stuffed with lobster sauce in centre, turned out of darioies” (a memo probably of a dish seen at a friend’s house).
Notes
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