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Whiting, Broiled

Wash the whiting in salted water, and be careful to preserve the liver, as it is by some considered a delicacy. Dry the fish thoroughly, brush it over with oil, roll it in flour. Broil it over a clear, bright fire. Serve on a hot dish, either with a little piece of butter placed upon the fish, or with melted butter or parsley sauce; or, better still, with a sauce prepared as follows. Beat the yolk of an egg in a gallipot, and put with it two table-spoonfuls of water and two table-spoonfuls of tarragon vinegar. Put the gallipot into a saucepan, and surround it with boiling water. Place the pan on the fire, stir briskly for a minute, and add a little pepper, salt, and grated nutmeg, a tea-spoonful of chopped parsley, and half a tea-spoonful of flour which has been kneaded into two ounces of butter. Stir the mixture till it thickens, work in a few drops of strained lemon-juice, and serve. The sauce must not boil. Time to broil the fish, six to twelve minutes, according to size. If liked, the tarragon vinegar can be omitted, and the sauce flavoured entirely with lemon-juice.