brushing the scored Whitings over with a coating of melted
butter, and sprinkling over that a layer of finely-grated
Parmesan. Let this rest while you flavour a gill of milk by
boiling it up with a teaspoonful of chopped shallot, a pinch of
salt, one of pepper, and one of mace, if liked. Use this for
moistening and basting the Whiting, put the dish in the Dutch
oven, pour a tablespoonful of melted butter over the fish, and
set the oven in front of the fire. Reverse the dish after five
minutes, baste freely, and finish in ten or twelve altogether.
Serve in the same dish. Ho sauce is needed, but lemon and
bread and butter should be handed. In Italy, Whitings are
skinned and filleted, and laid for four hours in a marinade
of oil, lemon juice, slices of onion, and whole parsley leaves.
Then they are drained, dried, egged and breadcrumbed or
floured, and fried a golden brown in oil.
Soused Or Scalded Whiting’S are very easily digested.
The old-fashioned method of cooking them has been much
improved upon by Wyvern. Put three or four Whitings,
which have merely been cleaned, on a dish over-night, squeeze
a lemon over them, and sprinkle them with salt. Next day put
a fish-kettle with drainer on the fire with as much water as you
think will cover the fish nicely, and add to it a dessertspoonful of
vinegar and a teaspoonful of salt. Wipe each fish, and when
the water boils put them into the kettle. This will stop the
boiling. Let it come to the boil again, then draw back the
kettle, and let it simmer for from five to eight minutes according
to the size of the fish. Drain as soon as tender, and drain off
every drop of water from the fish. Serve with lemon and
brown bread and butter. Small fresh haddocks can also be
“ soused.”
The heads and bones of Whitings will generally yield as
much fish broth as may be required for any dish in which they
appear. But the broth must be made according to the instruc-
tions given in the following recipe.
Little Fish Creams.— Petits Cremes a la Dieppoise.
— These can be made of any white fish, and are excellent.
Have a sixpenny Whiting sent home intact. Take the
flesh off in two fillets and set them aside. Chop up the
head, bones, and skin, put them into a stewpan, moisten
LITTLE FISH CREAMS
89
with half a pint each of cold milk and cold water ; season
with salt and pepper, and bring slowly to the boil over
a low fire. Then add two ounces of minced onion, half
an ounce of celery, a sprig of parsley, and a teaspoonful
of dried herbs. Simmer forty-five minutes and strain. (This
is the Whiting fish broth just referred to.) Put the
strained broth into a saute-pan with an uprig’ht rim, boil,
put in the two fillets, reduce to simmering, and as soon as
soft take them out. Put them into a mortar, and pound them
to a paste. Weigh, and for every six ounces of Whiting allow
two ounces of butter or fat of cooked ham, and two ounces of
bread panada. Mix, and pass all through a wire sieve. Now
add to the puree thus obtained two whole eggs and the yolk only
of another. Beat well together, season, add a tablespoonful of
cream✪ Little Fish Creams - Petits Cremes a la Dieppoise, put the mixture into buttered dariole moulds, tap each
smartly on a folded cloth laid on the table to cause the filling
to be even, and poach very gently about thirty-five minutes.
Page 54 · 2 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
brushing the scored Whitings over with a coating of melted butter, and sprinkling over that a layer of finely-grated Parmesan. Let this rest while you flavour a gill of milk by boiling it up with a teaspoonful of chopped shallot, a pinch of salt, one of pepper, and one of mace, if liked. Use this for moistening and basting the Whiting, put the dish in the Dutch oven, pour a tablespoonful of melted butter over the fish, and set the oven in front of the fire. Reverse the dish after five minutes, baste freely, and finish in ten or twelve altogether. Serve in the same dish. No sauce is needed, but lemon and bread and butter should be handed. In Italy, Whitings are skinned and filleted, and laid for four hours in a marinade of oil, lemon juice, slices of onion, and whole parsley leaves. Then they are drained, dried, egged and breadcrumbed or floured, and fried a golden brown in oil.
Soused Or Scalded Whiting’S are very easily digested. The old-fashioned method of cooking them has been much improved upon by Wyvern. Put three or four Whitings, which have merely been cleaned, on a dish over-night, squeeze a lemon over them, and sprinkle them with salt. Next day put a fish-kettle with drainer on the fire with as much water as you think will cover the fish nicely, and add to it a dessertspoonful of vinegar and a teaspoonful of salt. Wipe each fish, and when the water boils put them into the kettle. This will stop the boiling. Let it come to the boil again, then draw back the kettle, and let it simmer for from five to eight minutes according to the size of the fish. Drain as soon as tender, and drain off every drop of water from the fish. Serve with lemon and brown bread and butter. Small fresh haddocks can also be “ soused.”
The heads and bones of Whitings will generally yield as much fish broth as may be required for any dish in which they appear. But the broth must be made according to the instructions given in the following recipe.
Little Fish Creams.— Petits Cremes a la Dieppoise.
— These can be made of any white fish, and are excellent. Have a sixpenny Whiting sent home intact. Take the flesh off in two fillets and set them aside. Chop up the head, bones, and skin, put them into a stewpan, moisten
LITTLE FISH CREAMS
with half a pint each of cold milk and cold water ; season with salt and pepper, and bring slowly to the boil over a low fire. Then add two ounces of minced onion, half an ounce of celery, a sprig of parsley, and a teaspoonful of dried herbs. Simmer forty-five minutes and strain. (This is the Whiting fish broth just referred to.) Put the strained broth into a saute-pan with an upright rim, boil, put in the two fillets, reduce to simmering, and as soon as soft take them out. Put them into a mortar, and pound them to a paste. Weigh, and for every six ounces of Whiting allow two ounces of butter or fat of cooked ham, and two ounces of bread panada. Mix, and pass all through a wire sieve. Now add to the puree thus obtained two whole eggs and the yolk only of another. Beat well together, season, add a tablespoonful of cream, put the mixture into buttered dariole moulds, tap each smartly on a folded cloth laid on the table to cause the filling to be even, and poach very gently about thirty-five minutes.
Records on this page
Little Fish Creams - Petits Cremes a la DieppoiseFish Creams