Cassell's dictionary of cookery

melted, and place two more layers of the fillets (ten in each), and pour two or more spoonfuls of butter over them, with two bay-leaves added. Finish the pie in the usual way, and bake it an hour and a quarter; then pour off at the time of serving all the fat, and mask with a ragout of carp-roes, crayfish-tails, mushrooms, and artichoke-bottoms, with a tomato sauce or an Espagnole with lemon-juice. Whiting, Paupiettes of.— Fillet three or four full-sized whitings. Trim the fillets, season with pepper and salt, and spread upon each a little whiting forcemeat {see Whiting Forcemeat). Roll them round, tie securely with twine, and wrap them in strips of oiled paper. Put them in the oven, and bake until done enough. Remove the paper, place the paupiettes upright on a dish, put upon the top of each a turned mushroom or a bunch of parsley, pour a little lobster sauce round them, and serve. Time to bake the paupiettes, about half an hour. Probable cost, 4d. to 8d. each. Sufficient for five or six persons. Whiting Pollack.— This fish is not much prized as an article of food. It is common near the shores of Britain and in the Baltic, and, is usually about the size of a haddock. The flesh is rather coarse. Whiting Pout. — The whiting pout, otherwise known as the bib, the brassy, the bleus, and the pout, is an excellent fish, which is not so highly esteemed as it deserves to be, possibly because it may be purchased in the places where it is abundant at a trifling cost. It possesses the singular power of inflating the membrane which cover the eyes and other parts of the head, which, when thus distended, have the appearance of bladders. It is probably from this that it derives its name of pout. It is a deeper and stouter fish than the whiting, and its flesh is firmer, drier, and less delicate. It seldom exceeds twelve inches in length. It should be eaten very fresh, and may be cooked in every way like whiting. It is improved by being salted for twelve hours, and still further improved by being dried in a current of air. To vary the flavour of the fish, slightly smoke it over a wood fire, then broil it. The great Soyer pronounced this fish to be quite equal to the red mullet. Whiting Pudding.— Take half a pound of the flesh of cold boiled whiting perfectly freed from skin and bone. Pound it to a smooth paste, soften by working gradually into it four ounces of fresh butter which has been beaten to cream, and add three ounces of baked flour, a pinch of grated lemon-rind, a little pepper, salt, and grated nutmeg. Mix the ingredients thoroughly, and bind the mixture together with the yolks of four and the well-whisked whites of three eggs. Form the pudding to a bolster shape, roll it in oiled paper, and tie it in a cloth. Fasten both ends securely, and steam it over fast-boiling water. Turn it out carefully, serve on a hot dish, and send good white sauce nicely flavoured with lemon- juice in a tureen to table with | it. Time to steam the pudding, one hour. ' Probable cost. Is., without the sauce. Sufficient for fo)ir or five persons.