hands and drain tlieni. Never mind linoferinQr them. When
well drained, roll them on the floured cloth, of Avhich take
lip the corners successively, and shake your fish as though
they were so many tiny Sancho Panzas that were being
tossed in a blanket. Shake them again over a sieve, to relieve
them of the superfluous flour. Put them in a wire basket
and dip into a frying-kettle full of very hot fat. Let them
remain two minutes on the fire. Then give the pan a shake,
and let it cook for another half minute, and so on. At the
end of two and a half minutes the " bait " ouoht to be done.
They must he greij, not brown, wJien they come to table. Of
course, towards August, when the " bait " run large, they will
take a little longer time to fry. You may crisp them before
the fire before serving, but don't let them o^et too brittle.
Broken whitebait might just as well be so nuicli sawdust.
Sprinkle lightly with salt ; pe23per, not too higl✪ Whitebaitil}-, with white
pepper, and serve with thin broAvn bread and butter, and
lemons cut in quarters.
Cooks have a pernicious habit of over-frying whitebait,
which indeed can never be had at home in the perfection
in which you get them at Greenwich, Avhere they are dressed
as soon as caught and by persons in constant practice.
59. Devilled Whitebait.
This is simply the previous whitebait re-heated for a
minute or two, and sprmklcd either with red or black
pepper.
60. Red Mullets a I'ltalienne.
Of all fish this is one of the most sought after by male
epicures, who consider it a " game " fish, and affectionately
style it "the woodcock of the ocean." It is not customar}^
FlSff. 167
to " draAv " or gut it. When in good order, it is of a nice
red colour, and the eyes look very bright. Make a paper
box the length of the fish, then oil the box and lay in the
fish, season them with a little pepper, salt, chopped parsley,
and lemon-juice, and pour tAvo tablespoonfuls of white sauce
over each, then put them on in a moderate oven, and bake
twenty minutes or half an hour, according to the size, and
when done slightly brown them with the salamander ; serve
them in the paper boxes, with a rich brown sauce poured
over them.
61. Red Mullets with Sweet Herbs.
Place the mullets in a pan with an ounce of butter, a little
" A 1 " sauce, anchovy, and a glass of port wine ; bake them
in the oven, or else covered up over a slow tire ; and when
done, remove the fish on to the dish ; add to their liquor
some finely chopped mushrooms, parsley, a little shal✪ Red Mullets a l'Italiennelot, nut-
meg, the juice of half a lemon, and a little Hour ; stir these
ingredients together over a slow fire for a few minutes ; pour
the sauce over the mullets, and serve very hot.
62. Red Mullets a la Ravigote.
Put the mullets in boxes and make the sauce thus: —
Place a quarter of a pound of fresh butter on a plate with
a tablespoonful of chopped tarragon, one ditto of chopped
chervil, one ditto of lemon-juice, and a little pepper, salt,
and sugar. Mix all well together ; have ten tablespoonfuls
of white sauce boiling in a stCAV-pan, and throw the other
ingredients into it, stir it over the fire till quite smooth.
168 TEE THOBOUGE GOOD COOK.
and pour it over your mullets in the paper boxes. If too
thick, add a little milk.
63. Brill.
Page 101 · 5 recipe records on this page
Presented as published in 1895. 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
hands and drain them. Never mind fingering them. When well drained, roll them on the floured cloth, of Avhich take lip the corners successively, and shake your fish as though they were so many tiny Sancho Panzas that were being tossed in a blanket. Shake them again over a sieve, to relieve them of the superfluous flour. Put them in a wire basket and dip into a frying-kettle full of very hot fat. Let them remain two minutes on the fire. Then give the pan a shake, and let it cook for another half minute, and so on. At the end of two and a half minutes the " bait " ought to be done. They must he grey, not brown, when they come to table. Of course, towards August, when the " bait " run large, they will take a little longer time to fry. You may crisp them before the fire before serving, but don't let them get too brittle. Broken whitebait might just as well be so much sawdust. Sprinkle lightly with salt ; pe23per, not too highly-, with white pepper, and serve with thin broAvn bread and butter, and lemons cut in quarters.
Cooks have a pernicious habit of over-frying whitebait, which indeed can never be had at home in the perfection in which you get them at Greenwich, Avhere they are dressed as soon as caught and by persons in constant practice.
59. Devilled Whitebait.
This is simply the previous whitebait re-heated for a minute or two, and sprinkled either with red or black pepper.
60. Red Mullets a I'ltalienne.
Of all fish this is one of the most sought after by male epicures, who consider it a " game " fish, and affectionately style it "the woodcock of the ocean." It is not customary^
FlSff. 167
to " draw " or gut it. When in good order, it is of a nice red colour, and the eyes look very bright. Make a paper box the length of the fish, then oil the box and lay in the fish, season them with a little pepper, salt, chopped parsley, and lemon-juice, and pour two tablespoonfuls of white sauce over each, then put them on in a moderate oven, and bake twenty minutes or half an hour, according to the size, and when done slightly brown them with the salamander ; serve them in the paper boxes, with a rich brown sauce poured over them.
61. Red Mullets with Sweet Herbs.
Place the mullets in a pan with an ounce of butter, a little " A 1 " sauce, anchovy, and a glass of port wine ; bake them in the oven, or else covered up over a slow tire ; and when done, remove the fish on to the dish ; add to their liquor some finely chopped mushrooms, parsley, a little shallot, nutmeg, the juice of half a lemon, and a little Hour ; stir these ingredients together over a slow fire for a few minutes ; pour the sauce over the mullets, and serve very hot.
62. Red Mullets a la Ravigote.
Put the mullets in boxes and make the sauce thus: — Place a quarter of a pound of fresh butter on a plate with a tablespoonful of chopped tarragon, one ditto of chopped chervil, one ditto of lemon-juice, and a little pepper, salt, and sugar. Mix all well together ; have ten tablespoonfuls of white sauce boiling in a stew-pan, and throw the other ingredients into it, stir it over the fire till quite smooth.
and pour it over your mullets in the paper boxes. If too thick, add a little milk.
63. Brill.
Records on this page
WhitebaitRed Mullets a l'ItalienneFlounders Water-SouchetRed Mullets with Sweet HerbsRed Mullets a la Ravigote