Buttered Whitings with Eggs

Seafood, 17th century, English

Main Ingredients: Eggs

From Digby, The Closet of Sir Kenelme Digbie Opened

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.

Take to a dozen of Eggs a pint of cream; beat them well together, and put three quarters of a pound of Butter to them, and so set them on the fire to harden, and stir them, till they be as hard, as you would have them.