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Whiting, with Herbs

Take off the heads and tails, and lay the fish in a stewpan rubbed well with butter, with a handful of mixed herbs chopped fine. Sprinkle with melted butter and a glassful of white wine. When half-boiled, turn the fish; when done enough, take them out. Add to the sauce a piece of butter rolled in flour, let it thicken, and serve the fish upon it with the juice of a lemon.