for each person.

To CHOOSE WHITING.--Choose for the firmness of its flesh and the silvery
hue of its appearance.

[Illustration: THE WHITING.]

The Whiting.--This fish forms a light, tender, and delicate
food, easy of digestion. It appears in our seas in the spring,
within three miles of the shores, where it arrives in large
shoals to deposit its spawn. It is caught by line, and is
usually between ten and twelve inches long, and seldom exceeding
a pound and a half in weight. On the edge of the Dogger Bank,
however, it has been caught so heavy as to weigh from three to
seven or eight pounds. When less than six inches long, it is not
allowed to be caught.

BROILED WHITING.

344. INGREDIENTS.--Salt and water, flour.

_Mode_.--Wash the whiting in salt and water, wipe them thoroughly, and
let them remain in the cloth to absorb all moisture. Flour them well,
and broil over a very clear fire. Serve with _maitre d'hotel_ sauce, or
plain melted butter (_see_ Sauces). Be careful to preserve the liver, as
by some it is considered very delicate.

_Time_.--5 minutes for a small whiting. _Average cost_, 4d. each.

_Seasonable_ all the year, but best from October to March.

_Sufficient_, 1 small whiting for each person.

Buckhorn.--Whitings caught in Cornwall are salted and dried, and in
winter taken to the markets, and sold under the singular name of
"Buckhorn."

FRIED WHITING.

345. INGREDIENTS.--Egg and bread crumbs, a little flour, hot lard or
clarified dripping.

_Mode_.--Take off the skin, clean, and thoroughly wipe the fish free
from all moisture, as this is most essential, in order that the egg and
bread crumbs may properly adhere. Fasten the tail in the mouth by means
of a small skewer, brush the fish over with egg, dredge with a little
flour, and cover with bread crumbs. Fry them in hot lard or clarified
dripping of a nice colour, and serve them on a napkin, garnished with
fried parsley. (See Coloured Plate D.) Send them to table with shrimp
sauce and plain melted butter.

_Time_.--About 6 minutes. Average cost, 4d. each.

_Seasonable_ all the year, but best from October to March.

_Sufficient_, 1 small whiting for each person.

_Note_.--Large whitings may be filleted, rolled, and served as fried
filleted soles (_see_ Coloured Plato A). Small fried whitings are
frequently used for garnishing large boiled fish, such as turbot, cod,
etc.

WHITING AU GRATIN, or B