Whiting or Bream
oz. Butter .
teaspoonful Parsley, Pepper, and Salt . . . . .
Total Cost - 1s. 1½d. Time - Three-quarters of an Hour.
Fillet the fish and cut them into strips, wash them well in cold water and dry in a cloth; twist them round, and lay in a buttered soup plate, sprinkle with white pepper and salt, and chopped parsley. Put in the rest of the butter, cover with another soup plate, and stand over a saucepan of boiling water for three-quarters of an hour; reverse the plates once while it is cooking, place in a hot dish, and pour over it the butter and parsley in which it was cooked.
This is a nice delicate way of cooking fish for an invalid.