Baked Bream and Egg Sauce

Ingredients

• 1 Bream
• ½ pint White Sauce
• 1 Egg
• Parsley
• Lemon Juice

Method

1. 1

   Wash the bream, rub some dripping on to a baking sheet, lay on it the fish, squeeze over a few drops of lemon juice; cover with a piece of paper well rubbed with dripping, and bake in a moderate oven for about twenty minutes.

2. 2

   Remove the skin and fins, and put them on the dish; pour over the white sauce, which should be just thick enough to coat the fish.

3. 3

   Chop the parsley finely, and boil the egg hard, cut it in half, and either chop the yolk or rub it through a sieve, and chop the white.

4. 4

   Arrange these in alternate rows all over the fish, and garnish with a few lemon slices.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 187. The excerpt below is the record exactly as published.

BAKED BREAM AND EGG SAUCE. 1 Bream . . . Gd. ^ pint White Sauce . . 2^d. lEgg . . . . Id. Parsley, Lemon Juice

Cook this with the app: pantry check, scaling, and the assistant.