The Book of Household Management - The Original Classic Edition. Beeton Mrs

a little lemon-juice and grated nut-meg to the cold lobster sauce; make it hot, and pour over the fish, which must be well drained from the butter. Garnish with parsley and cut lemon.

       Time.--Altogether, 1/2 hour. Seasonable at any time.

       Note.--Cold turbot thus warmed in the remains of lobster sauce will be found much nicer than putting the fish again in water.

       FILLETS OF TURBOT A L'ITALIENNE.

       340. INGREDIENTS.--The remains of cold turbot, Italian sauce. (See Sauces.)

       Mode.--Clear the fish carefully from the bone, and take away all skin, which gives an unpleasant flavour to the sauce. Make the sauce hot, lay in the fish to warm through, but do not let it boil. Garnish with croutons.

       Time.--5 minutes. Seasonable all the year.

       THE ANCIENT ROMANS' ESTIMATE OF TURBOT.--As this luxurious people compared soles to partridges, and sturgeons to peacocks, so they found a resemblance to the turbot in the pheasant. In the time of Domitian, it is said one was taken of such dimensions as to require, in the imperial kitchen, a new stove to be erected, and a new dish to be made for it, in order that it might be cooked and served whole: not even imperial Rome could furnish a stove or a dish large enough for the monstrous animal. Where it was caught, we are not aware; but the turbot of the Adriatic Sea held a high rank in the "Eternal City."

       TURBOT A LA CREME.

       341. INGREDIENTS.--The remains of cold turbot. For sauce, 2 oz. of butter, 4 tablespoonfuls of cream; salt, cayenne, and pounded mace to taste.

       Mode.--Clear away all skin and bone from the flesh of the turbot, which should be done when it comes from table, as it causes less waste when trimmed hot. Cut the flesh into nice square pieces, as equally as possible; put into a stewpan the butter, let it melt, and add the cream and seasoning; let it just simmer for one minute, but not boil. Lay in the fish to warm, and serve it garnished with croutons or a paste border.

       Time.--10 minutes. Seasonable at any time.

       Note.--The remains of cold salmon may be dressed in this way, and the above mixture may be served in a vol-au-vent. TURBOT AU GRATIN.

       342. INGREDIENTS.--Remains of cold turbot, bechamel (see Sauces), bread crumbs, butter.

       Mode.--Cut the flesh of the turbot into small dice, carefully freeing it from all skin and bone. Put them into a stewpan, and moisten with 4 or 5 tablespoonfuls of bechamel. Let it get thoroughly hot, but do not allow it to boil. Spread the mixture on a dish, cover with finely-grated bread crumbs, and place small pieces of butter over the top. Brown it in the oven, or with a salamander.

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       Time.--Altogether, 1/2 hour. Seasonable at any time. BOILED WHITING.

       343. INGREDIENTS.--1/4 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.

       [Illustration: THE WHITING.]

       The Whiting.--This fish forms a light, tender, and delicate food, easy of digestion. It appears in our seas in the spring, within three miles of the shores, where it arrives in large shoals to deposit its spawn. It is caught by line, and is usually between ten and twelve inches long, and seldom exceeding a pound and a half in weight. On the edge of the Dogger Bank, however, it has been caught so heavy as to weigh from three to seven or eight pounds. When less than six inches long, it is not allowed to be caught.

       BROILED WHITING.

       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 maitre d'hotel 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. Seasonable all the year, but best from October to March.

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       Sufficient, 1 small whiting for each person.

       Note.--Large whitings may be filleted, rolled, and served as fried filleted soles (see Coloured Plato A). Small fried whitings are fre-

       quently used for garnishing large boiled fish, such as turbot, cod, etc. WHITING AU GRATIN, or BAKED WHITING. 346. INGREDIENTS.--4 whiting, butter, 1 tablespoonful of minced parsley, a few chopped mushrooms when obtainable; pepper, salt, and grated nutmeg to taste; butter, 2 glasses of sherry or Madeira, bread crumbs. Mode.--Grease the bottom of a baking-dish with butter, and over it, strew some minced parsley and mushrooms. Scale, empty, and wash the whitings, and wipe them thoroughly dry, carefully preserving the livers. Lay them in the dish, sprinkle them with bread crumbs and seasoning, adding a little grated nutmeg, and also a little more minced parsley and mushrooms. Place small pieces of but-ter over the whiting, moisten with the wine, and bake for 20 minutes in a hot oven. If there should be too much sauce, reduce it by boiling over a sharp fire for a few minutes, and pour under the fish. Serve with a cut lemon, and no other sauce. Time.---20 minutes. Average cost, 4d. each. Seasonable all the year, but best from October to March. Sufficient.--This quantity for 4 or 5 persons. WHITING AUX FINE HERBES. 347. INGREDIENTS.-1 bunch of sweet herbs chopped very fine; butter. Mode.--Clean and skin the fish, fasten the tails in the mouths; and lay them in a baking-dish. Mince the herbs very fine, strew them over the fish, and place small pieces of butter over; cover with another dish, and let them simmer in a Dutch oven for 1/4 hour or 20 minutes. Turn the fish once or twice, and serve with the sauce poured over. Time.--1/4 hour or 20 minutes. Average cost, 4d. each. Seasonable all the year, but best from October to March. Sufficient, 1 small whiting for each person. THE WHITING POUT, AND POLLACK.--About the mouth of the Thames, and generally all round the English coasts, as well as in the northern seas, the pout is plentiful. It bears a striking resemblance to the whiting, and is esteemed as an excellent fish.--The pollack is also taken all round our coasts, and likewise bears a striking resemblance to the whiting; indeed, it is sometimes mistaken by the inexperienced for that fish; its flesh being considered by many equally delicate. TO DRESS WHITEBAIT. 348. INGREDIENTS.--A little flour, hot lard, seasoning of salt. Mode.--This fish should be put into iced water as soon as bought, unless they are cooked immediately. Drain them from the water in a colander, and have ready a nice clean dry cloth, over which put 2 good handfuls of flour. Toss in the whitebait, shake them lightly in the cloth, and put them in a wicker sieve to take away the superfluous flour. Throw them into a pan of boiling lard, very few at a time, and let them fry till of a whitey-brown colour. Directly they are done, they must he taken out, and laid before the fire for a minute or