Ingredients
- 1 bunch of sweet herbs chopped very fine
- 1 small whiting
Directions
_Ingredients._—1 bunch of sweet herbs chopped very fine; butter. _Mode._—Clean and skin the fish, fasten the tails in the mouths, and lay them in a baking-dish. Mince the herbs very fine, strew them over the fish, and place small pieces of butter over; cover with another dish, and let them simmer in a Dutch oven for ¼ hour or 20 minutes. Turn the fish once or twice, and serve with the sauce poured over. _Time._—¼ hour or 20 minutes. _Average cost_, 4_d._ each. _Seasonable_ all the year, but best from October to March. _Sufficient._—1 small whiting for each person.
WIDGEON, Roast.
_Ingredients._—Widgeons, a little flour, butter. _Mode._—These are trussed in the same manner as wild duck, but must not be kept so long before they are dressed. Put them down to a brisk fire; flour, and baste them continually with butter, and, when browned and nicely frothed, send them to table hot and quickly. Serve with brown gravy, or orange gravy, and a cut lemon. _Time._—¼ hour; if liked well done, 20 minutes. _Average cost_, 1_s._ each: but seldom bought. _Sufficient._—2 for a dish. _Seasonable_ from October to February.
Widgeon may be carved in the same way as described in regard to wild duck.