_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 1/4 hour or 20 minutes. Turn the
fish once or twice, and serve with the sauce poured over.
_Time_.--1/4 hour or 20 minutes. _Average cost_, 4d. each.
_Seasonable_ all the year, but best from October to March.
_Sufficient_, 1 small whiting for each person.
THE WHITING POUT, AND POLLACK.--About the mouth of the Thames,
and generally all round the English coasts, as well as in the
northern seas, the pout is plentiful. It bears a striking
resemblance to the whiting, and is esteemed as an excellent
fish.--The _pollack_ is also taken all round our coasts, and
likewise bears a striking resemblance to the whiting; indeed, it
is sometimes mistaken by the inexperienced for that fish; its
flesh being considered by many equally delicate.
TO DRESS WHITEBAIT.