Boiled Whiting.
Fasten the tail in the mouth of each whiting, and lay them on a fish strainer.
Put them into boiling water, with salt in it, and cook them gently for five minutes or more.
Dish on a folded napkin, and garnish with parsley, coral, and cut lemon.
Serve with them maître d'hôtel, Béchamel, Italian, Genoise, or any other suitable sauce.
Fried Whiting.
- Ingredients—Some whiting.
- Egg.
- Bread-crumbs.
- Parsley.
- Lemon juice.
Method.—Skin the whiting, and fasten the tail in the mouth.
Dry them well with a cloth.
Egg and bread-crumb them, and fry them in a frying-basket, in hot fat (see [French Frying]).