_Note_.--The remains of cold salmon may be dressed in this way, and the above mixture may be served in a _vol-au-vent_.
342. INGREDIENTS.--Remains of cold turbot, béchamel (_see_ Sauces), bread crumbs, butter.
_Mode_.--Cut the flesh of the turbot into small dice, carefully freeing it from all skin and bone. Put them into a stewpan, and moisten with 4 or 5 tablespoonfuls of béchamel. Let it get thoroughly hot, but do not allow it to boil. Spread the mixture on a dish, cover with finely-grated bread crumbs, and place small pieces of butter over the top. Brown it in the oven, or with a salamander.
_Time_.--Altogether, 1/2 hour. _Seasonable_ at any time.
343. INGREDIENTS.--1/4 lb. of salt to each gallon of water.
_Mode_.--Cleanse the fish, but do not skin them; lay them in a fish-kettle, with sufficient cold water to cover them, and salt in the above proportion. Bring them gradually to a boil, and simmer gently for about 5 minutes, or rather more should the fish be very large. Dish them on a hot napkin, and garnish with tufts of parsley. Serve with anchovy or caper sauce, and plain melted butter.
_Time_.--After the water boils, 5 minutes.
_Average cost_ for small whitings, 4d. each.
_Seasonable_ all the year, but best from October to March.
_Sufficient_, 1 small whiting for each person.
To CHOOSE WHITING.--Choose for the firmness of its flesh and the silvery hue of its appearance.
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.
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 _maître d'hôtel_ sauce, or plain melted butter (_see_ Sauces). Be careful to preserve the liver, as by some it is considered very delicate.