Whiting with Anchovy Sauce
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one pound or a little more
- two tablespoonfuls of oil
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take one whiting, one pound or a little more, and trim all the fins, leaving the tail and the head.
- Split it to remove the bone, and season with a little salt and pepper.
- Turn it on the back, grease with oil, season with salt and pepper, dust with bread crumbs then lay it with two tablespoonfuls of oil on a fireproof plate or baking tin.
- Take three or four good sized anchovies, bone and clean them, chop them and put on the fire with two tablespoonfuls of oil, but do not allow it to boil.
- With this sauce cover the back of the fish and dust it all with bread crumbs, putting also some leaves of rosemary.
- Bake in the oven, allowing a little crust to form over, but see that it doesn't dry up, pouring over to this purpose more oil.
- Before removing from the tin squeeze half a lemon over.
- This dish can be served surrounded by little toast with caviar, or anchovies and butter.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Spatula