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Whiting, Baked

Cut the heads off some full-sized whiting, empty, and cleanse the fish perfectly, opening them for the purpose as little as possible. Dry them, fold them in a cloth, and leave them for a quarter of an hour. Butter a baking-dish, and put them into it backs downwards, that the sauce may cover the thickest part of the flesh. Sprinkle salt and cayenne upon them, and put round them half an ounce of butter kneaded with a salt-spoonful of flour, half a tea-spoonful of chilli vinegar, a table-spoonful of port, and a small pinch of powdered mace for each fish. Lay a double fold of oiled paper upon the dish, and press it upon the fish. Put them in a gentle oven, and bake till done enough. Take them up carefully with a fish-slicer, place them on a hot dish, pour the sauce over, and serve very hot. Time to bake the fish, twenty to thirty minutes. Probable cost, 4d. to 8d. each. Sufficient, on whiting for each person.