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WHITING, BROILED (another way)

Empty the whiting, scale them, but preserve the livers, which are very delicate. When you have washed and wiped the fish clean, slit them transversely on both sides. Beat the yolk of an egg with a little salt and pepper, and rub some of it over the whiting with a brush. Then dip the fish into crumbs of bread, next into melted butter, and then into crumbs of bread again. Broil them of a fine colour, and serve up. The sauce is to be sent up separately in a boat, whether it is anchovy sauce or melted butter: the reason for which is that if you were to pour the sauce over the fish, the whiting would not prove palatable, and the sauce would get too thick.