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 Brill

Mrs Beeton Recipes Index Page

Estimated Preparation Time: 20 minutes

Estimated Cooking Time: 15 minutes (small Brill): 20 minutes (large Brill)

Servings: Dependent on size of fish

Non-standard Cooking Utensils: Pan large enough for the fish


Ingredients:

1 Brill

30 g (1 oz) salt per 1.1 litre (2 pints) of water

1 tablespoon of vinegar

Cooking Method

1. Clean the brill, cut off the fins, and rub it over with a little lemon-juice, to preserve its whiteness.

2. Place the fish in sufficient cold water to cover it; add the salt salt, in the above proportions, and the vinegar, and bring it gradually to boil (about 5 minutes).

3. Simmer very gently till the fish is done, which will be in about 10 minutes (see cooking times above) depending on the size of the fish.

4. Serve it on a hot napkin, and garnish with cut lemon, parsley, horseradish. Send lobster or shrimp sauce and plain melted butter to table with it.

BRILL
This fish resembles the sole, but is broader, and when large, is esteemed by many in a scarcely less degree than the turbot, whilst it is much cheaper. It is a fine fish, and is abundant in the London market.

The flesh of this fish, like that of turbot, should be of a yellowish tint, and should be chosen on account of its thickness. If the flesh has a bluish tint, it is not good.


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