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Personal Chef Recipe TO DRESS WHITEBAIT.
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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.).
their principal articles of export.
BEURRE NOIR, or BROWNED BUTTER (a French Sauce).

Personal Chef Recipes - by Mrs Beeton

TO DRESS WHITEBAIT.

Ingredients:A little flour
hot lard
seasoning of salt.
Method:This fish should be put into iced water as soon as bought, unless they are cooked immediately. Drain them from the water in a colander, and have ready a nice clean dry cloth, over which put 2 good handfuls of flour. Toss in the whitebait, shake them lightly in the cloth, and put them in a wicker sieve to take away the superfluous flour. Throw them into a pan of boiling lard, very few at a time, and let them fry till of a whitey-brown colour. Directly they are done, they must he taken out, and laid before the fire for a minute or two on a sieve reversed, covered with blotting-paper to absorb the fat. Dish them on a hot napkin, arrange the fish very high in the centre, and sprinkle a little salt over the whole.
Time: 3 minutes.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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