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Whiting, Stewed

Skin, cleanse, and fillet three full-sized whiting, trim the fillets neatly, and divide them into halves. Season with pepper, salt, and grated lemon-rind, and sprinkle over them a pinch of powdered mixed sweet herbs. Dissolve a slice of fresh butter in a saucepan, put the fish into it, and let them simmer gently for ten minutes. Pour a glass of sherry over them, and add the strained juice of half a lemon. Let them heat three or four minutes. Take them up carefully, put them on a dish, and pour the sauce over them. Serve immediately. Time, a quarter of an hour to simmer the fish. Probable cost, whitings, 4d. to 8d. each. Sufficient for three or four persons.