_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 _maître d'hôtel_ 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.