In choosing whitings, be careful that the skin has a silvery appearance, that the body is firm, and the fins stiff; these are sure proofs of its freshness.

Whitings, English Way

Put into a saucepan two spoonfuls of oil, half a lemon sliced (the pips and rind taken oft), salt, and pepper, two glasses of white wine, the same of water, and let them boil nearly a quarter of an hour; then put the whitings properly cleaned, cook them in the above, blanch a clove of garlic, and. beat it with the back of a knife, put it with parsley, shallots, and two glasses of champagne, into a stewpan; let it boil five minutes, then add some butter, rolled in flour, salt, and pepper; stir it over the fire till smooth, then serve.