Whiting, Broiled
INGREDIENTS. -Salt and water; flour. AVERAGE COST, 4d. to 8d. each.
Wash the whiting in salt and water, wipe them thoroughly, and let them remain them well, and broil over a very clear fire.
Serve with maître d'hôtel sauce, or plain melted butter (see Sauces). Be careful to preserve the liver, as by some it is considered to be very delicate. the cloth to absorb all moisture. Flour TIME.-5 minutes for a small whiting.
SEASONABLE all the year, but best from October to March.
Whiting, &c., Carving of. - Whiting, pike, haddock and other fish, when of large size, may be carved in the same manner as salmon. When of medium size, they may be cut through, bone and all, and helped in nice pieces, a middlingsized whiting serving for two slices, and when small, a fish is given to each person.