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| FRIED SOLES.
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| SOLES WITH MUSHROOMS.
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| SPRATS FRIED IN BATTER.
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| BAKED STURGEON.
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| ROAST STURGEON.
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| MATELOT OF TENCH.
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| TENCH STEWED WITH WINE.
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| STEWED TROUT.
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| BOILED TURBOT.
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| BAKED FILLETS OF TURBOT.
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| FILLETS OF TURBOT A L'ITALIENNE.
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| TURBOT A LA CREME.
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| TURBOT AU GRATIN.
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| BOILED WHITING.
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| BROILED WHITING.
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| FRIED WHITING.
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| WHITING AU GRATIN, or BAKED WHITING.
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| TO DRESS WHITEBAIT.
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| FISH PIE, WITH TENCH AND EELS.
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| FISH SCALLOP.
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| FISH SCALLOP.
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| ANCHOVY SAUCE FOR FISH.
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| APPLE SAUCE FOR GEESE, PORK, &c.
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| BROWN APPLE SAUCE.
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| ASPARAGUS SAUCE.
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| ASPIC, or ORNAMENTAL SAVOURY JELLY.
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| BECHAMEL, or FRENCH WHITE SAUCE.
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| BECHAMEL MAIGRE, or WITHOUT MEAT.
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| PICKLED BEETROOT.
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| BENTON SAUCE (to serve with Hot or Cold Roast Beef).
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| BREAD SAUCE (to serve with Roast Turkey, Fowl, Game, &c.).
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Personal Chef Recipes - by Mrs Beeton
FRIED WHITING.
| Ingredients: | Egg and bread crumbs
a little flour
hot lard or
clarified dripping.
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| Method: | Take off the skin, clean, and thoroughly wipe the fish free
from all moisture, as this is most essential, in order that the egg and
bread crumbs may properly adhere. Fasten the tail in the mouth by means
of a small skewer, brush the fish over with egg, dredge with a little
flour, and cover with bread crumbs. Fry them in hot lard or clarified
dripping of a nice colour, and serve them on a napkin, garnished with
fried parsley. (See Coloured Plate D.) Send them to table with shrimp
sauce and plain melted butter.
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| Time: | About 6 minutes. |
| Notes: | Large whitings may be filleted, rolled, and served as fried
filleted soles (_see_ Coloured Plato A). Small fried whitings are
frequently used for garnishing large boiled fish, such as turbot, cod,
etc.
346. |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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