Mrs Beetons Fish Recipes Revisited
Brill
Brill
110g (4oz) Salt per 4.55lt (8 pints) water
Lobster Coral
Vinegar
Lemon Juice
Lemon Slices
Parsley
Horseradish
Clean the brill, cut off the fins and rub with a little lemon juice, to preserve its whiteness.
Place the fish in sufficient cold water to cover it.
Add the salt and a little vinegar, bring it gradually to boil
Simmer very gently until the fish is done, which will be in about 10 minutes, depending entirely on the size of the fish.
Serve on a hot napkin, garnish with cut lemon, parsley, horseradish and a little lobster coral sprinkled over the fish.
Send lobster or shrimp sauce and plain melted butter to table with it.
Time: After the water boils, a small brill, 10 minutes; a large brill, 15 to 20 minutes.
Seasonable from August to April.
BRILL.
230. INGREDIENTS - 1/4 lb. of salt to each gallon of water; a little vinegar.
Mode. - Clean the brill, cut off the fins, and rub it over with a little lemon-juice, to preserve its whiteness. Set the fish in sufficient cold water to cover it; throw in salt, in the above proportions, and a little vinegar, and bring it gradually to boil; simmer very gently till the fish is done, which will be in about 10 minutes; but the time for boiling, of course, depends entirely on the size of the fish. Serve it on a hot napkin, and garnish with cut lemon, parsley, horseradish, and a little lobster coral sprinkled over the fish. Send lobster or shrimp sauce and plain melted butter to table with it.
Time - After the water boils, a small brill, 10 minutes; a large brill, 15 to 20 minutes.
Average cost, from 4s. to 8s.
Seasonable from August to April.
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