The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

turned into their mouths; butter a sauté-pan and put in the whitings, with a tablespoonful of chopped onions and four tablespoonfuls of brown sauce (No. 1) over each; sprinkle bread crumbs over them, and a little clarified butter, and put them in a moderate oven half an hour; take them out and dress them on a dish without a napkin; then put twelve tablespoonfuls more brown sauce into the sauté-pan, with a teaspoonful of chopped mushrooms, one ditto chopped parsley, one ditto essence of anchovy, a little pepper, salt, and sugar, boil ten minutes, pour round the fish, and pass the salamander over them. (See note to No. 252.) No. 297. _Whitings broiled._ Have the fish skinned and curled round, flour it, and lay it on the gridiron over a moderate fire; it will take about twenty minutes; dish it on a napkin, garnish with parsley, and serve plain melted butter in a boat. Season when near done. No. 298. _Whitings broiled à la Maître d’Hôtel._ Broil the fish as above, dish them without a napkin, have six tablespoonfuls of melted butter in a stewpan, put it to boil, then add two ounces of maître d’hôtel butter (No. 79), stir it till it is melted, but do not let it boil, and pour over the fish. No. 299. _Fillets of Whitings fried._ Take the fillets of six small whitings which have not been skinned, dip them in flour, egg, and bread-crumb them, and fry in very hot lard; garnish with fried parsley, and serve with sauce Hollandaise (No. 66) in a boat. No. 300. _Fillets of Whitings à la Hollandaise._ Fillet six whitings as above, cut them in halves, then butter a sauté-pan, and lay in the fillets skin side downwards; season with a little pepper, salt, and lemon juice, place them over a slow fire five minutes, turn them and place them again on the fire; when done, dish them round on a dish, and pour some sauce Hollandaise (No. 66) over them. No. 301. _Fillets of Whitings à l’Italienne._ Fillet and dress the fish as in the last,