Whitings Broiled

First, rub the whiting over with oil, and then having rolled it in flour, broil it over a clear fire; and when done, serve with the following sauce : viz.,—two ounces of butter, two yolks of eggs, nutmeg, pepper, and salt, chopped parsley and a few drops of elder-vinegar; stir briskly over a slow fire for a few minutes, and as soon as the sauce slightly thickens, pour it into a sauce-boat, and serve.