Whiting, Boiled
INGREDIENTS.- 1/4 lb. of salt to each gallon of water. Aver- AGE COST, 4d. to 8d. each.
Cleanse the fish, but do not skin them; lay them in a fish-kettle, with sufficient cold water to cover them and salt in the above proportion. Bring them gradually to a boil, and simmer gently for about 5 WHITING, FRIED. minutes, or rather more should the fish be very large. Dish them on a hot napkin, and garnish with tufts of parsley. Serve with anchovy or caper sauce, and plain melted butter.
TIME. After the water boils, 5 minutes.
SEASONABLE all the year, but best from October to March.