Time: After the water boils, 5 minutes

Seasonable all the year, but best from October to March

Sufficient: 1 small whiting for each person

  1. Whiting
  2. 1 gallon of water
  3. 1/4 lb. of salt
  4. parsley
  5. butter
  • 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
  • Simmer gently for about 5 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 sauce, or caper sauce, , and plain melted butter.

  • Source: The Book of Household Management by Isabella Beeton (1859)

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