Fillets of Brill

Ingredients

• a small brill, weighing about a pound
• two ounces each of shredded onion
• two ounces each of shredded carrot
• a bunch of parsley
• a dessert-spoonful of blended thyme and marjoram
• a salt-spoonful of salt
• a dozen peppercorns
• a pint and a half of water
• a large claret-glass-ful of sound light claret

Method

1. 1

   Make a broth with bones, onion, carrot, parsley, thyme, marjoram, salt, peppercorns, and water.

2. 2

   Simmer for 30 minutes, strain, and add brill fillets.

3. 3

   Cook slowly, then drain and serve with thickened broth poured over.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 46. The excerpt below is the record exactly as published.

a saltspoonful of salt, all blended with a couple of tablespoonfuls of milk or stock. Mix this well into the butter and onions, and let them fry together for at least twelve minutes. Then begin to moisten with the stock — one and a half pint enough — adding a dessert-spoonful of minced green ginger, a tablespoonful of sharpish chut- ney or a teaspoonful of red currant jelly with the juice of a lemon, and a tablespoonful of desiccated cocoa- lOX 102 FIFTY DINNERS. nut ; boil up a simmer for half an hour, then pass the soup carefully through the hair sieve, catching up the pieces of green ginger, nut, &c. Warm up to finish with, adding one yolk of egg beaten up in a coffee- cupful of cocoanut milk obtained by soaking a table- spoonful of desiccated cocoanut in a gill of boiling water and squeezing it through muslin. Having cut off neatly the two fillets (one on each side) of a small brill, weighing about a pound ; you must first proceed to make a good broth 2. Fillets of bones and trimmings, assisted by brill with ° . •' red wine. two Ounces each of shredded onion and carrot, a bunch of parsley, a dessert- spoonful of blended thyme and marjoram, a salt- spoonful of salt, a dozen peppercorns, and a pint and a half of water. When this has been brought to the boil once and then simmered for half an hour, strain it off into a glazed earthenware casserole or an enamelled pan : set this on the fire, and as soon as boiling begins, add the fillets. This will check the boiling ; when it recommences, moderate the fire to simmering, cover the pan, and add a large claret-glass- ful of sound light clare

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