The Book of Household Management Part 42

TURBOT AU GRATIN.

342. INGREDIENTS.--Remains of cold turbot, bechamel (_see_ Sauces), bread crumbs, b.u.t.ter.

_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 b.u.t.ter over the top. Brown it in the oven, or with a salamander.

_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 b.u.t.ter.

_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.

[Ill.u.s.tration: 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 sh.o.r.es, where it arrives in large shoals to deposit its sp.a.w.n. 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 b.u.t.ter (_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 b.u.t.ter.

_Time_.--About 6 minutes. Average cost, 4d. each.

_Seasonable_ all the year, but best from October to March.

_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 frequently used for garnishing large boiled fish, such as turbot, cod, etc.

WHITING AU GRATIN, or BAKED WHITING.

346. INGREDIENTS.--4 whiting, b.u.t.ter, 1 tablespoonful of minced parsley, a few chopped mushrooms when obtainable; pepper, salt, and grated nutmeg to taste; b.u.t.ter, 2 gla.s.ses of sherry or Madeira, bread crumbs.

_Mode_.--Grease the bottom of a baking-dish with b.u.t.ter, 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 b.u.t.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 quant.i.ty for 4 or 5 persons.

WHITING AUX FINE HERBES.

347. INGREDIENTS.-1 bunch of sweet herbs chopped very fine; b.u.t.ter.

_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 b.u.t.ter 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 two on a sieve reversed, covered with blotting-paper to absorb the fat. Dish them on a hot napkin, arrange the fish very high in the centre, and sprinkle a little salt over the whole.

_Time_.--3 minutes.

_Seasonable _from April to August.

[Ill.u.s.tration: WHITEBAIT.]

WHITEBAIT.--This highly-esteemed little fish appears in innumerable mult.i.tudes in the river Thames, near Greenwich and Blackwall, during the month of July, when it forms, served with lemon and brown bread and b.u.t.ter, a tempting dish to vast numbers of Londoners, who flock to the various taverns of these places, in order to gratify their appet.i.tes. The fish has been supposed be the fry of the shad, the sprat, the smelt, or the bleak. Mr. Yarrell, however, maintains that it is a species in itself, distinct from every other fish. When fried with flour, it is esteemed a great delicacy. The ministers of the Crown have had a custom, for many years, of having a "whitebait dinner"