Page:Mrs Beeton's Book of Household Management.djvu/465

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Ingredients.—Whiting, salt.

Method.—Clean the fish, but do not skin them. Have ready sufficient warm water to cover them, salt it slightly, put in the fish, bring gently to the boil, and simmer for 7 or 8 minutes (if small). Drain well, serve on a folded napkin, garnish with parsley, and serve with a suitable sauce.

Time.—7 or 8 minutes for small whiting. Average Cost, 3d. to 9d. each. Allow 1 small whiting for each person. Seasonable all the year, but from October to March.

Ingredients.—Whiting, a little oil or butter.

Method.—Wash, and thoroughly dry the fish. Brush them over with a little oil or melted butter, and broil over a clear fire.

Time.—From 6 to 8 minutes, for a small whiting. Average Cost, 3d. to 9d. each. Allow, 1 small whiting for each person. Seasonable all the year.

Ingredients.—2 whiting, 1 egg, breadcrumbs, flour, salt, pepper, frying-fat or oil.

Method.—Wash, clean, and dry the fish, and remove their skins, and fasten the tail in the mouth by means of a small skewer. Mix a teaspoonful of flour with salt and pepper, and rub it well into the fish; then brush them over with egg, coat them with breadcrumbs, and fry until nicely browned in hot fat. Serve on a fish paper, garnished with crisply-fried parsley.

Time.—To fry, 6 or 7 minutes. Average Cost, 3d. to 9d. each. Sufficient, 1 small whiting for each person. Seasonable all the year, but best from October to March.