Have the whitings skinned, with their tails turned into their mouths;
butter a sauté-pan and put in the whitings, with a tablespoonful of
chopped onions and four tablespoonfuls of brown sauce (No. 1) over each;
sprinkle bread crumbs over them, and a little clarified butter, and put
them in a moderate oven half an hour; take them out and dress them on a
dish without a napkin; then put twelve tablespoonfuls more brown sauce
into the sauté-pan, with a teaspoonful of chopped mushrooms, one ditto
chopped parsley, one ditto essence of anchovy, a little pepper, salt,
and sugar, boil ten minutes, pour round the fish, and pass the
salamander over them. (See note to No. 252.)