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Buttered Whitings

Boiled whiting mashed with egg and butter "It is a most savoury dish" (Digby 1669).

Original Receipt in 'The Closet Of Sir Kenelm Digby Knight, Opened ' (Digby 1669)

Boil Whitings as if you would eat them in the Ordinary way with thick Butter-sauce. Pick them clean from skin and bones, and mingle them well with butter, and break them very small, and season them pretty high with Salt. In the mean time Butter some Eggs in the best manner, and mingle them with the buttered Whitings, and mash them well together. The Eggs must not be so many by a good deal as the Fish. It is a most savoury dish.

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