WHITING, Broiled.
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.
WHITING, &c.
Whiting, pike, haddock, and other fish, when of a sufficiently large size, may be carved in the same manner as salmon. When small, they may be cut through, bone and all, and helped in nice pieces, a middling-sized whiting serving for two slices.