WHITING, Boiled.
Ingredients.—¼ lb. of salt to each gallon of water. Mode.—Cleanse the fish, but do not skin them; lay them in a fish-kettle, with sufficient cold water to cover them, and salt in the above proportion. Bring them gradually to a boil, and simmer gently for about 5 minutes, or rather more should the fish be very large. Dish them on a hot napkin, and garnish with tufts of parsley. Serve with anchovy or caper sauce, and plain melted butter. Time.—After the water boils, 5 minutes. Average cost for small whitings, 4d. each. Seasonable all the year, but best from October to March. Sufficient.—1 small whiting for each person.
To Choose Whiting.—Choose for the firmness of its flesh, and the silvery hue of its appearance.