vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brill a la Duglere
From The housewife's referee, 1898
Serves 4
Serve very hot.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 72. The excerpt below is the record exactly as published.
Brill a la Duglere ; Barbue a la Duglere {Bar del). — Cut a brill into four or six pieces and sprinkle with salt and pepper. Have some fine round tomatoes, dip in boiling water, remove the skin and chop in small pieces ; also chop some parsley fine. Melt a large lump of butter
Cook this with the app: pantry check, scaling, and the assistant.