344. 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.
Buckhorn.—Whitings caught in Cornwall are salted and dried, and in winter taken to the markets, and sold under the singular name of "Buckhorn."
FRIED WHITING.
345. INGREDIENTS.—Egg and bread crumbs, a little flour, hot lard or clarified dripping.
Mode.—Take off the skin, clean, and thoroughly wipe the fish free from all moisture, as this is most essential, in order that the egg and bread crumbs may properly adhere. Fasten the tail in the mouth by means of a small skewer, brush the fish over with egg, dredge with a little flour, and cover with bread crumbs. Fry them in hot lard or clarified dripping of a nice colour, and serve them on a napkin, garnished with fried parsley. (See Coloured Plate D.) Send them to table with shrimp sauce and plain melted butter.
Time.—About 6 minutes. Average cost, 4d. each.