Boiled Brill

Ingredients

• one good-sized Brill
• a quarter of a pound of salt
• rub it over with lemon juice

Method

1. 1

   Put a fish-kettle on the fire with cold water to cover the fish and add salt.

2. 2

   Bring to a boil.

3. 3

   Clean and wash the brill, cut off fins, and rub with lemon juice.

4. 4

   Cut a slit in the dark skin to prevent breaking.

5. 5

   Boil quickly for less than a minute, then simmer gently until done.

6. 6

   Serve garnished with lemon and parsley.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 17. The excerpt below is the record exactly as published.

Boiled Brill. Roast Leg of Mutton. Yorkshire Pudding. Boiled Potatoes and Jeru¬ salem Artichokes. Cottage Plum Pudding. Cheese and Pulled Bread. Marketing. For the Day.— One pound and a half of Buttock Steak ( see January 1st) ; one good-sized. Brill. Brill and turbot are, as a rule, dear in winter. At the same time they may occasionally be obtained cheap. Brill does not possess the gelatinous fins and skin of the turbot, so highly prized by epicures. Its A YEAR'S COOKERY. 19 fins, instead of being regarded as choice morsels, are cut off before being cooked. Like the turbot, it should be of a yellowish tint, and should be chosen on account of its freshness. (See January 3rd.) Potatoes, Arti¬ chokes ; Macaroni ; six ounces of firm Beef Suet. For To-morrow.— Half a pound of Ba( on in rashers. (See January 3rd.) Buy a Saddle of Mutton with not very much fat on it, and ask the butcher to hang it till wanted. A saddle of mutton is generally spoken of as an ex¬ pensive joint. It is not a cheap one, but neither is it a very expensive one, if care is taken to procure it as lean as possible, that is, with as small an allow¬ ance of fat as can be. There is no question that it is an exceedingly delicious joint, and excellent soup may be made from the bones. Sea Biscuits. Breakfast. — Kippered Salmon. — Cut thin slices from the sal¬ mon, as many as are likely to be wanted, and let them soak in cold water all night. Wipe them dry, rub them over with oil or dissolved butter, lay them on the fish gridiron, and broil them over a bright fire for eight or ten minutes. Bub them over with fresh butter, squeeze the juice of a lemon over, and serve very hot. Be careful to hang the unused salmon in a cool, airy place. Slices may be taken from it when wanted. When the piece is finished, more should be procured, as kippered salmon, when it is liked, is so useful to keep in the house for breakfast. ( See Ham-cured Herrings, January 15th.) Milk Porridge (June 13th). Luncheon. — Scotch Gollops. — Cut away the fat and any skinny portions there may be about the steak, and mince it finely, seasoning it well with pepper and salt. An onion can be added, if liked, but this is a matter of taste. Melt a little butter in a stew-pan. Put in the mince, and stir it frequently to keep it from getting into lumps. In about eight minutes dredge a little flour over it, and pour upon it a little stock, boiling hot. Let it simmer gently a minute or two longer, and serve very hot. Three-cornered pieces of toasted bread may be put round the dish as a garnish. For Macaroni Cheese, see March 20th. Dinner. — Boiled Brill. — Put the fish-kettle on the fire with cold water to cover the fish, and throw into it a good handful of salt, in the proportion of a quarter of a pound of salt to a gallon of water. Bring it to the boil. Clean and wash the brill inside and out, cut off the fins, and rub it over with lemon juice

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