Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

HomeThe Principles of Cookery › Whiting, in Butter

Whiting, in Butter

Clean and skin four whiting, skewer their tails in their mouths, lay them in a baking tin, squeeze a lemon over them, pepper and salt them to taste, put a good-sized pat of butter on each, and bake for twenty minutes. (See also WHITING, BAKED.)

← WHITING, HOT PIE OF FILLETS OF (Careme's recipe)Whiting, Paupiettes Of →