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Personal Chef Recipe WHITING AU GRATIN, or BAKED WHITING.
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SOLES WITH MUSHROOMS.
SPRATS FRIED IN BATTER.
BAKED STURGEON.
ROAST STURGEON.
MATELOT OF TENCH.
TENCH STEWED WITH WINE.
STEWED TROUT.
BOILED TURBOT.
BAKED FILLETS OF TURBOT.
FILLETS OF TURBOT A L'ITALIENNE.
TURBOT A LA CREME.
TURBOT AU GRATIN.
BOILED WHITING.
BROILED WHITING.
FRIED WHITING.
WHITING AU GRATIN, or BAKED WHITING.
TO DRESS WHITEBAIT.
FISH PIE, WITH TENCH AND EELS.
FISH SCALLOP.
FISH SCALLOP.
ANCHOVY SAUCE FOR FISH.
APPLE SAUCE FOR GEESE, PORK, &c.
BROWN APPLE SAUCE.
ASPARAGUS SAUCE.
ASPIC, or ORNAMENTAL SAVOURY JELLY.
BECHAMEL, or FRENCH WHITE SAUCE.
BECHAMEL MAIGRE, or WITHOUT MEAT.
PICKLED BEETROOT.
BENTON SAUCE (to serve with Hot or Cold Roast Beef).
BREAD SAUCE (to serve with Roast Turkey, Fowl, Game, &c.).
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Personal Chef Recipes - by Mrs Beeton

WHITING AU GRATIN, or BAKED WHITING.

Ingredients:4 whiting
butter
1 tablespoonful of minced parsley
a few chopped mushrooms when obtainable; pepper
salt
and grated nutmeg to taste; butter
2 glasses of sherry or Madeira
bread crumbs.
Method:Clean and skin the fish, fasten the tails in the mouths; and lay them in a baking-dish. Mince the herbs very fine, strew them over the fish, and place small pieces of butter over; cover with another dish, and let them simmer in a Dutch oven for 1/4 hour or 20 minutes. Turn the fish once or twice, and serve with the sauce poured over.
Time: 1/4 hour or 20 minutes.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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