To stuff this fish before baking, will be found a great improvement.
Note: This fish may be broiled over a nice clear fire, and served with a good brown gravy or white sauce, or it may be stewed in wine.
Ingredients
1 bream
salt to taste
pepper to taste
cayenne to taste
1/4 lb of butter
Directions
Well wash the bream, but do not remove the scales, and wipe away all moisture with a nice dry cloth
Season it inside and out with salt, pepper, and cayenne, and lay it in a baking-dish
Place the butter, in small pieces, upon the fish, and bake for rather more than 1/2 an hour
Mr. Yarrell's Recipe:
"When thoroughly cleansed, the fish should be wiped dry, but none of the scales should be taken off. In this state it should be broiled, turning it often, and if the skin cracks, flour it a little to keep the outer case entire. When on table, the whole skin and scales turn off without difficulty, and the muscle beneath, saturated in its own natural juices, which the outside covering has retained, will be of good flavour." Source: The Book of Household Management by Isabella Beeton (1859)
Salmon, Pickled
