I tried my hand at Mrs. Beeton's Broiled Whiting this week, eager to transport my humble kitchen back to the Victorian era. I found the preparation surprisingly straightforward, despite the archaic language. The key, I discovered, was in the thorough drying of the fish—something I'd never considered before. I was delighted to find that the fish absorbed the heat of the broiler beautifully, resulting in a crisp exterior and tender, flaky interior. The resulting dish was pure elegance in its simplicity. The fish, paired with a quick maître d'hôtel sauce, was a hit with my family. This recipe is perfect for the weeknight cook looking to elevate their seafood game without spending hours in the kitchen. I'll be keeping this vintage gem in my rotation—next time, I'll be sure to save the liver for a delightful extra treat.