Broiled Whiting is a traditional English recipe (originating in Cornwall) for classic plain scone that forms the heart of any traditional Cornish cream tea. The full recipe is presented here and I hope you enjoy this classic English version of: Broiled Whiting.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
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.
Time.—5 minutes for a small whiting. Average cost, 4d. each.
Seasonable all the year, but best from October to March.
Sufficient, 1 small whiting for each person.
Buckhorn.—Whitings caught in Cornwall are salted and dried, and in winter taken to the markets, and sold under the singular name of "Buckhorn."
Modern Redaction
Ingredients:
4 small whiting
salted water
plain flour
Method:
Pre-heat your barbecue or grill.
Clean and scale the whiting then wash in salted water and dry thoroughly. Flour well then place the fish on your barbecue (or under your grill) and cook for about 6 minutes per side, or until done through.
Serve hot with mâitre d'hôtel sauce or melted butter.
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