|
|
 Boiled whiting mashed with egg and butter “It is a most savoury dish” (Digby 1669).  Original Receipt in ‘The Closet Of Sir Kenelm Digby Knight, Opened ‘ (Digby 1669)BUTTERED WHITINGS WITH EGGS Boil Whitings as if you would eat them in the Ordinary way with thick Butter-sauce. Pick them clean from skin and bones, and mingle them well with butter, and break them very small, and season them pretty high with Salt. In the mean time Butter some Eggs in the best manner, and mingle them with the buttered Whitings, and mash them well together. The Eggs must not be so many by a good deal as the Fish. It is a most savoury dish.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |