have steamed a minute, put with them a sour
apple chopped small. E,ub the onion and the
apple through a sieve. Place the pulp in a
basin, and mix smoothly with it a table-spoon-
ful of curry jiaste or jDowder, a table-spoonful
of ground rice, and as much nicely-flavoured
stock as will cover the fish✪ Curried Whiting. Put the sauce into
a stewpan, and when it boils, put into it the
fillets of whiting. Let them boil gently tiU
done enough. Put them carefully on a dish ;
sMm the sauce and pour it over them, and
send rice boiled for curry to table on a separate
dish. If liked, a little cream may be added to
the sauce to enrich it, and if it is not sufliciently
acid, a little lemon-juice may be stirred into it.
Time, a few minutes to boil the whitings.
Probable cost, 23. SuSicient for four or five
persons.
Whiting, Fillets of. — Empty and cleanse
the fish, but do not skin them. Pass a knife
from the tail to the head, and take off the flesh
close to the bone. Divide the fillets into halves
crosswise, ti-im them neatly, fold them in a soft
cloth, and leave them for awhile that they
may be perfectly diied. Season with pepper
and salt, sprinkle a little oil and vinegar over
them, dip them in beaten white of egg, flour
them well, and fry in hot fat✪ Fillets of Whiting till they are
crisp and lightly browned. Drain them, press
them in white blotting-paper to free them from
fat, and place in a circle on a hot dish, and
serve with melted butter, or with parsley, an-
chovy, shrimp, ravigote, piquant, or oyster
sauce. The last-named sauce, if mad very
thick and white, may be served in the centre of
the fiUets. Time to fry the fillets, five minuteg
or more. Probable cost of whiting, 4d. to 8d.
each. Sufficient, one small whiting for each
person.
Whiting, Fillets of (another way). —
After having scaled, emptied, and washed the
whitings, take up the fiUets. Pare them nicely
on both sides without damaging the skin. Cut
each fiUet in two pieces of an equal size, and
put them into an earthen pan Avith a few stalks
of parsley, and a few shallots shredded, some
salt, pepper, and the juice of a lemon ; stir the
whole in the lemon- juice. Let it steep for
about three hours. Then drain the fillets on a
clean towel. Next beat the whites of two eggs,
so that they may stick to the fillets. Mix
some crumbs of bread and flour, dip the fillets
into the whites of eggs and in the crumbs of
bread and flour, and fry the whole just before
they are wanted in very hot dripping, that they
may be served up hot with white sharp sauce.
Whiting Forcemeat. — Skin and fillet
two or three whitings, scrape the flesh with a
spoon, and rub it through a wire sieve. To
twelve ounces of the fish thus prepared put
half a pound of panada [see Panada) and sLx
ounces of fresh butter. Season the mixture
with pepper, salt, and grated nutmeg, mix the
ingredients thoroughly, and add gradually three
whole eggs and the yolks of two. Poach a
small quantity of the forcemeat to ascertain
whether or not it is firm, yet light and delicately
flavoured. _ If too stiff", mix a little .cream with
it. Keep it on ice till required.
Whiting Forcemeat, Boudins of.—
Page 2275 · 2 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
have steamed a minute, put with them a sour apple chopped small. E,ub the onion and the apple through a sieve. Place the pulp in a basin, and mix smoothly with it a table-spoonful of curry jiaste or powder, a table-spoonful of ground rice, and as much nicely-flavoured stock as will cover the fish. Put the sauce into a stewpan, and when it boils, put into it the fillets of whiting. Let them boil gently tiU done enough. Put them carefully on a dish ; sMm the sauce and pour it over them, and send rice boiled for curry to table on a separate dish. If liked, a little cream may be added to the sauce to enrich it, and if it is not sufliciently acid, a little lemon-juice may be stirred into it. Time, a few minutes to boil the whitings. Probable cost, 23. Sufficient for four or five persons.
Whiting, Fillets of. — Empty and cleanse the fish, but do not skin them. Pass a knife from the tail to the head, and take off the flesh close to the bone. Divide the fillets into halves crosswise, ti-im them neatly, fold them in a soft cloth, and leave them for awhile that they may be perfectly diied. Season with pepper and salt, sprinkle a little oil and vinegar over them, dip them in beaten white of egg, flour them well, and fry in hot fat till they are crisp and lightly browned. Drain them, press them in white blotting-paper to free them from fat, and place in a circle on a hot dish, and serve with melted butter, or with parsley, anchovy, shrimp, ravigote, piquant, or oyster sauce. The last-named sauce, if mad very thick and white, may be served in the centre of the fiUets. Time to fry the fillets, five minutes or more. Probable cost of whiting, 4d. to 8d. each. Sufficient, one small whiting for each person.
Whiting, Fillets of (another way). — After having scaled, emptied, and washed the whitings, take up the fiUets. Pare them nicely on both sides without damaging the skin. Cut each fiUet in two pieces of an equal size, and put them into an earthen pan with a few stalks of parsley, and a few shallots shredded, some salt, pepper, and the juice of a lemon ; stir the whole in the lemon- juice. Let it steep for about three hours. Then drain the fillets on a clean towel. Next beat the whites of two eggs, so that they may stick to the fillets. Mix some crumbs of bread and flour, dip the fillets into the whites of eggs and in the crumbs of bread and flour, and fry the whole just before they are wanted in very hot dripping, that they may be served up hot with white sharp sauce.
Whiting Forcemeat. — Skin and fillet two or three whitings, scrape the flesh with a spoon, and rub it through a wire sieve. To twelve ounces of the fish thus prepared put half a pound of panada [see Panada) and sLx ounces of fresh butter. Season the mixture with pepper, salt, and grated nutmeg, mix the ingredients thoroughly, and add gradually three whole eggs and the yolks of two. Poach a small quantity of the forcemeat to ascertain whether or not it is firm, yet light and delicately flavoured. _ If too stiff", mix a little .cream with it. Keep it on ice till required.
Whiting Forcemeat, Boudins of.—
Records on this page
Curried WhitingFillets of Whiting