113. Whiting, Plain Boiled

Put two quarts of water into a small fish kettle, with about an ounce of salt; when boiling, put in the whiting, draw the kettle to the corner of the fire to keep it just simmering, and no more ; a whiting of the ordinary size would take about ten minutes; when done, which you can tell by trying with the point of a knife whether it leaves the bone easily, take it up carefully, and dish it upon a clean napkin, with a few sprigs of parsley round ; although the parsley is of course useless as far as the stomach is concerned, nothing can be more pleasing to an invalid than to see his meals carefully cooked and invitingly served.

At any time I prefer a whiting with the skin on, whether boiled, grilled, or fried ; a little butter just melted, with a pinch of salt, and the least drop of lemon-juice added, is very excellent to eat as sauce with them. Should you purchase your fish in the country, it will of course require cleaning, by opening the belly and pulling out the gills and interior; but never wash these fish, merely wipe them with a cloth.

114. Broiled Whiting

Having cleaned your whiting, and wiped it gently dry with a cloth, flour it all over lightly, rub the gridiron over with a little oil, lay the whiting upon it, and put it over a clear fire, but not too close, turn it carefully three or four times, and when it feels firm to the touch of the finger, it is done ; if a large one, it will take about twenty minutes ; sprinkle a little salt over, if required, and serve with plain melted butter, with a few drops of essence of anchovies in it.

115. Sauted Whitings

Put some fat or butter in a frying-pan, which place over a clear but moderate fire ; have your whiting floured as in the last, and when the fat or butter is melted, lay it in the pan ; let it saute slowly until it is done, which try as in either of the last two; when done, drain it upon a cloth, sprinkle a little salt over, and serve.

If fried, enveloped in bread-crumbs, dip the fish lightly into flour, then egg it all over with a paste-brush, and dip in some very fine bread-crumbs, and fry it rather longer, but do not let the fat get black, or it will give the fish a black, heavy appearance, and quite spoil the flavor. Fish fried in oil would have a much better appearance than when fried in fat, but probably would be objectionable to a weak stomach. They ought to be completely covered with the fat.