Buttered Whiting With Eggs

Preamble
"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. (Sir Kenelme Digbie, 1669)"

Ingredients
1 lb Whiting cleaned (or Pompanos in USA)
2 oz (1/4 cup) Butter melted
2 Eggs
1 oz (2 tablespoons) Butter
1 teaspoon Salt
1/4 teaspoon Pepper

Method

Poach the whiting in salted water until it flakes. Remove the skin and bones and flake the fish into small pieces. Mix with the melted butter.

Scramble the eggs in butter until set. Toss with the fish. Season with salt and pepper.