Home › The Principles of Cookery › Whiting, Boiled

Whiting, Boiled

Whiting plainly boiled is sometimes recommended for invalids, as it is considered light and easy of digestion; but it is insipid food, and this method of cooking the fish cannot be recommended. Large whiting should be chosen for boiling. Skin the fish, and skewer it with its tail in its mouth. Put it into boiling water slightly salted, clear off the scum frequently, and simmer the fish till the eyes start and the flesh will leave the bone. Take it up the moment it is done enough. Drain it, remove the skewer, put the whiting on a hot dish covered with a napkin, garnish with parsley, and send melted butter, anchovy shrimp, parsley, white, or Dutch sauce to table with it; or, if preferred, merely mix a little fresh butter lightly with the flakes of the fish. Time to boil, from five to eight minutes, according to size. Probable cost, 4d. to 8d. each. Sufficient, one whiting for each person.