Whisky Shrub. — Boil five pounds of
moist sugar to a syrup with a pint of water.
Add the strained juice of four pounds of lemons
and one pound of Seville oranges. Stir the
liquor, and when it is quite cold add half a
pint of porter and a gallon of pine whislcy✪ Whisky Shrub.
Pour the mixture into a jar, cork closely, and
shake it each day for seven days. Put it into
a cool closet, and leave it for five weeks ; then
bottle, and store for use.
White and Clear Soup, Quenelles
for [see Quenelles for White and Clear Soup).
Whitebait. — This favourite fish, so highly
esteemed by epicures, belongs especially to
London, being found in the Thames as far as
Blackwall. Great differences exist as to its
parentage, many supposing that it is the fi'y
either of the shad, the sprat, or the smelt, and
others declaring that it is a distinct species of
heiTing. Perhaps the most general opinion is
that it is the fry of the common herring. It is
a small silvery -looking fish, from about an inch
in length. It first makes its appearance in
^larch, and is to be had in perfection in 3Iay,
June, and July. It should bo procured per-
fectly fresh and in an unbroken condition. If
not to be used immediately, it should be put
into iced water as soon as it is brought in. It
is served either fried or devilled with cayenne,
lemons cut into quarters, and brown bread
and butter. It requires no sauce. The fry of
various species of fish are treated as whitebait,
and if not too large are passable.
WHI
( 1112 )
WHI
Whitebait,Devilled. — Fiy the whitebait
in the usual way till it is crisp. Lift the basket
out of the fat, shake the fish, and sprinkle over
it a little salt and black pepper. Plunge the
bask(;t again into the fat, and let it remain for
a few seconds. Drain the fish, and tui-n it
upon a napkin. If a red devil is required,
sprinlcle a little cayenne upon the fish (in addi-
tion to the black pepper already used) after it
is taken out of the fat for the last time. It is
a common practice with cooks to take whitebait
which has been fried and served in the ordinary
way, to .sprinkle black pepper upon it, to plunge
it into the hot fat, and, after allowing it to
remain for a short time to drain it, sprinkle
it again with pepper, and serve a second time
as deviUed whitebait.
Whitebait, Dressed.— Take the white-
bait out of the water with the fingers, di-ain
them, and throw them into a cloth upon which
flour has been strewn. Shake them in the
cloth to make the flour adhere to them, then
toss them in a large wide sieve to free them
from the superfluous flour. If the fish stick
together, separate them, but they will not do
this if they are fresh. Have ready plenty of
boiling beef-fat (this is much better than lard,
which is usually recommended), put the white-
bait a few at a time into a wire basket, plunge
in the boiling fat, and leave them for about
three minutes. At the end of that time shake
them to kcej) them from sticlcing together, and
when they are slightly crisp without being
browned they are done enough. Drain them
from the fat while they are still in the basket,
sprinkle a little salt upon them, pile them on a
napkin, garnish with parsley, and serve very
hot. Send quarters of lemon and brown broad
and butter to table with them. Time to fry
the whitebait✪ Whitebait, Dressed, four to five minutes.
Page 2259 · 3 recipe records on this page
Presented as published in 1892. 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
Whisky Shrub. — Boil five pounds of moist sugar to a syrup with a pint of water. Add the strained juice of four pounds of lemons and one pound of Seville oranges. Stir the liquor, and when it is quite cold add half a pint of porter and a gallon of pine whislcy. Pour the mixture into a jar, cork closely, and shake it each day for seven days. Put it into a cool closet, and leave it for five weeks ; then bottle, and store for use.
White and Clear Soup, Quenelles
for [see Quenelles for White and Clear Soup).
Whitebait. — This favourite fish, so highly esteemed by epicures, belongs especially to London, being found in the Thames as far as Blackwall. Great differences exist as to its parentage, many supposing that it is the fry
either of the shad, the sprat, or the smelt, and others declaring that it is a distinct species of heiTing. Perhaps the most general opinion is that it is the fry of the common herring. It is a small silvery-looking fish, from about an inch in length. It first makes its appearance in March, and is to be had in perfection in May, June, and July. It should be procured perfectly fresh and in an unbroken condition. If not to be used immediately, it should be put into iced water as soon as it is brought in. It is served either fried or devilled with cayenne, lemons cut into quarters, and brown bread and butter. It requires no sauce. The fry of various species of fish are treated as whitebait, and if not too large are passable.
WHI
( 1112 )
WHI
Whitebait, Devilled. — Fry the whitebait in the usual way till it is crisp. Lift the basket out of the fat, shake the fish, and sprinkle over it a little salt and black pepper. Plunge the basket again into the fat, and let it remain for a few seconds. Drain the fish, and turn it upon a napkin. If a red devil is required, sprinkle a little cayenne upon the fish (in addition to the black pepper already used) after it is taken out of the fat for the last time. It is a common practice with cooks to take whitebait which has been fried and served in the ordinary way, to sprinkle black pepper upon it, to plunge it into the hot fat, and, after allowing it to remain for a short time to drain it, sprinkle it again with pepper, and serve a second time as deviUed whitebait.
Whitebait, Dressed.— Take the whitebait out of the water with the fingers, drain them, and throw them into a cloth upon which flour has been strewn. Shake them in the cloth to make the flour adhere to them, then toss them in a large wide sieve to free them from the superfluous flour. If the fish stick together, separate them, but they will not do this if they are fresh. Have ready plenty of boiling beef-fat (this is much better than lard, which is usually recommended), put the whitebait a few at a time into a wire basket, plunge in the boiling fat, and leave them for about three minutes. At the end of that time shake them to kcej) them from sticlcing together, and when they are slightly crisp without being browned they are done enough. Drain them from the fat while they are still in the basket, sprinkle a little salt upon them, pile them on a napkin, garnish with parsley, and serve very hot. Send quarters of lemon and brown bread and butter to table with them. Time to fry the whitebait, four to five minutes.
Records on this page
Whisky ShrubWhitebait, DressedWhitebait, Devilled