Baked Bream with Devilled Mock Butter

Ingredients

• 1 sea-water or fresh-water bream
• 1 onion
• 1 tomato
• 1 teaspoonful of Worcester sauce
• 1 teaspoonful of mushroom ketchup
• 1 teaspoonful of anchovy essence
• a little made mustard
• a little chopped parsley
• a little salt
• pepper
• oil

Method

1. 1

   Season the bream with salt and pepper, baste with oil, and let sit for 1 hour.

2. 2

   Bake in the oven, basting occasionally.

3. 3

   For mock butter, cook onion in oil, add tomato, Worcestershire sauce, mushroom ketchup, mustard, and anchovy sauce.

4. 4

   Pour over the fish near the end of cooking and baste until done.

5. 5

   Serve with boiled potatoes.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 20. The excerpt below is the record exactly as published.

Baked Bream with Devilled Mock Butter Materials.—1 sea-water or fresh-water bream, a little salt, pepper and oil, 1 onion, a litthe made mustard, 1 tomato, 1 tea- spoonful of Worcester sauce, 1 teaspoon- ful of mushroom ketchup, 1 teaspoonful of anchovy essence, a _ little chopped parsley. . Method. —Season the bream with salt and pepper and baste with oil. Let le in a dish which will stand the heat of the oven — for 1 hour, so that the salt may penetrate right through the fish. Place in the oven, and bake carefully, basting from time to time. Prepare, in the meantime, the follow- aint inieenieiceedionaadniaeamsemedeedaen ——S— Se ee a ee eee - — —_--—~- > —— = a= ve ee SS oe SS SS = 7 sia a a a eS a em a a ee a ~ — So 0 aie ap ee —— ee - = ama * rans —_ eee _— as —— ——— 4 = a es ee a a Ee = me Tas mie te a ERT RH ss 76 THE VICTORY COOKERY BOOK ing mock butter: Chop the onion finely © and cook in a little oil, add to this the — tomato finely chopped, and cook until nearly © dry, then add the Worcester sauce, mush- — room ketchup, a little made mustard

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