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📝 Description
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74
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🥘 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
Grease the bottom of a baking-dish with butter, and over it, strew some minced parsley and mushrooms. Scale, empty, and wash the whitings, and wipe them thoroughly dry, carefully preserving the livers. Lay them in the dish, sprinkle them with bread crumbs and seasoning, adding a little grated nutmeg, and also a little more minced parsley and mushrooms. Place small pieces of butter over the whiting, moisten with the wine, and bake for 20 minutes in a hot oven. If there should be too much sauce, reduce it by boiling over a sharp fire for a few minutes, and pour under the fish. Serve with a cut lemon, and no other sauce.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe this week, and I must say, it was a delightful trip back in time. I found the preparation to be surprisingly quick, even with the fish gutting—it took all of 15 minutes. The whiting, a fish I don't usually cook, was tender and flaky, and the nutmeg added a warm, fragrant note that I wasn't expecting. I was pleased to see that the recipe called for sherry, which I had on hand for cooking. I was surprised to see how much my family enjoyed it. The kids even asked for seconds! It's perfect for a weeknight cook like me, looking for something a bit different but still quick and easy. I served it with some crusty bread to soak up the sauce, and it was a hit. Next time, I might add some spinach to the mix for extra nutrition. The key is to have your mise en place ready before you start cooking. This recipe is a keeper.
