Cassell's dictionary of cookery

Whiting with Sweet Herbs.— Clean, wash, and dry five large whitings, fill the insides with quenelles of whiting, and lay them in a kettle on a strainer well buttered; cover them with eight ounces of fresh butter in which you have mingled salt, pepper, and grated nutmeg sufficient for their seasoning. Add two pottles of chopped mushrooms, two spoonfuls of chopped parsley, a small shallot chopped and blanched, the juice of a lemon, and half a pint of chablis wine. Half an hour before serving, make them boU, moistening them from time to time with their liquor; then make them simmer gently with a Little fire above and below. When ready to serve, drain and dish them ; pour their liquor over them, and send to table. — Careme. Whiting with White-Wine Sauce. — Cleanse, scrape, and dry two full-sized whitings, and score them on both sides to the depth of a quarter of an inch with a sharp knife. Season with pepper and salt, and pour over them as much white wine as will cover them. Place them in the oven, and bake gently till done enough. Knead together in a saucepan over the fire an ounce of butter and an ounce of flour. When the paste is quite smooth, moisten with the third of a pint of water, lot it boil, and add the liquor from the baking-dish and a table-spoonful of chopped parsley. Take it from the fire, stir into it untU dissolved half an ounce of fresh butter, pour it over the fish, and serve. Time to bake the whitings, a quarter of an hour. Probable cost, 4d. to 8d. each. Sufficient for two or three persons. Whole-flour Bread. — Brown, composition, or whole-flour bread is made from the ground but undressed wheat, and therefore contains the bran as well as the flour. Some years ago it was suggested that as the bran contained more nitrogenised matter than the flour, the whole meal must be more nutritious than the finer flour alone. But that opinion is now considerably modified, for while it is true that the whole meal (bran and fine flour) contains chemically more nutritive matter than the fine flour alone, yet the gritty particles that are present in the former cause an unnatural irritation in the alimentary canal, and lead to a quicker evacuation of the but partially digested and absorbed food. This explains why brown bread possesses laxative properties, and why labourers fed on it consider that it makes them hungry soon again : they feel that it does not last in the stomach, and consequently think there is little nourishment in it. Whole-flour Bread, to Bake.—" This bread," says Miss Acton, " is composed of wheat ground into meal, and used without any portion —even the bran — being taken from it ; and it is highly recommended by some of the first scientific men of the present day as containing a larger amount of nourishment, and being more easy of digestion than that which ia made with fine