Search
  
 
Time: After the water boils, a small brill, 10 minutes; a large brill, 15 to 20 minutes.

Seasonable from August to April.

Ingredients
  1. brill
  2. 1/4 lb. of salt
  3. 1 gallon of water
  4. a little vinegar
  5. lemon juice
Directions
  • Clean the brill, cut off the fins
  • 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

  • Source: The Book of Household Management by Isabella Beeton (1859)

    Comments (0)Don't be shy, tell us what you think!   
    Colonial Sense is an advocate for global consumer privacy rights, protection and security.
    All material on this website © copyright 2009-24 by Colonial Sense, except where otherwise indicated.
    ref:T5-S21-P37-C-M