Buttered Whiting

Adapted from Buttered Whiting, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/buttered-whiting.md.

1. Wash the whiting, dry them in a cloth, mix a little flour, pepper, and salt together, cover the fish thoroughly with this

2. Butter a tin dish, lay the whiting in and put the rest of the butter over them in small pieces, and put them into a hot oven; baste constantly with the butter

3. This must not be allowed to get black; it should be brown

4. When the whiting are done, which will be in from fifteen to twenty minutes, according to the thickness of the fish, place them in a hot dish and pour the butter in which they have been cooked over them