Fried Whitings

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First, skin the whiting, and then turn the tail round, and fasten it between the jaws by means of a small pointed twig; this done, flour it over, having dipped it in beaten egg, roll it in breadcrumbs, and fry it in plenty of hot frying fat; and when done through, dish it up with fried parsley, and serve with anchovy or shrimp sauce, separately.

No. 258