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She rose from the rock she was sitting on, she raised her arms, her eyes were fixed. Then it was as if she had suddenly awakened. The impulse had passed, but she was all shaken by it, and shivered as if she were cold. Fortunately the fish were biting well that day. She caught two big dabs, four whitings, a small plaice, and a fine fat sole.
Take the Inside of the Bodies of these, and thicken your Sauce with them. Or if you have Cray-fish, take the Bodies of them, and mix them well with your Sauce, and cut the Tails in small bits, as big as Pease. The foregoing way of boiling Fish gives them a relish. To fry Soles, Flounders, Plaise, Whitings, Smelts, and Gudgeons, or such like.
By this time the heavy beam had been secured to the side of the vessel, most of the net hauled in, and the bag, or cod-end, was above the surface filled almost to bursting with upwards of a ton of turbots, soles, haddocks, plaice, dabs, whitings, etcetera, besides several hundredweight of mud, weeds, stones, and oysters.
Serve these with melted Butter, and Anchovy Liquor, with Shrimps, or Oysters, if they are single. To broil Whitings. Clean your Whitings, with Water and Salt, after they are gutted, and drying them thoroughly, flour them well, then lay them on the Grid-Iron, first rubbing it with a little Chalk. When you fry Whitings, skewer their Tails in their Mouths; and some take off their Skins.
Alas! and notwithstanding all the pains they take, they frequently make bad purchases, and are duped by the superior cunning of other antiquaries at a distance, who have been tampering with the peasants, and have given them counterfeits to sell. Thus do antiquaries, like whitings, prey upon each other, illustrating their own proverb, Mercantia non vuol ni amici ni parenti.
It must be carved by first making an incision down the back, 1 to 2, and a second from 5 to 6; then divide the side 3 to 4, and cut the slices, as preferred, from the upper or thick part, or from the lower richer thin part, or give a little of each. Salmon trout, as it is usually called, haddocks, or large whitings are carved in the same way.
"I made myself some excellent ones, which would be universally preferred to all others if once known. You are aware what huge whitings are served to us on maigre days.
He then fetched a wooden bowl full of flour and began to flour them each in turn, and as soon as they were ready he threw them into the frying-pan. The first to dance in the boiling oil were the poor whitings; the crabs followed, then the sardines, then the soles, then the anchovies, and at last it was Pinocchio's turn.
Such a wide range of variability evidently points to the existence of some minor types. Dr. John Harshberger has made a study of those which occur in the vicinity of Whitings in New Jersey. His types agree with the description given above. Others were gathered by him at Brown's Mills in the pinelands, New Jersey, where they grew in almost pure sand in the bright sunlight.
Even when I used to meet him at the Whitings, while I was still singing at the Metropolitan, I always felt that he was different from the others; that if I were in straits of any kind, I could call on him. You can't know what that feeling means to me, Carrie. If you look back, you'll see it's something I've never had."
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