Fresh Brill, Smoked
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
The process can be managed in an ordinary fire grate if the kitchen range is a closed one, and in smoke produced from damp clean straw or shavings laid on a wood fire.
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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 60. The excerpt below is the record exactly as published.
Fresh Brill, Smoked. — Wyvern recommends a Brill for this excellent dish, as a Brill resembles the Indian fish Pomfret. But any flat fish, or slices of fish, can be cooked in this fashion. Choose a fish of about a pound and a half or two pounds. Fillet it, and dry the four fillets in a cloth. Now prepare a fire of Treloar’s Cocoanut Fibre, damp it, and it will make a great volume of smoke. Put the gridiron over the fire, but well in FRESH BRILL, SMOKED 97 the smoke, butter the fish fillets on both sides
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Cook this with the app: pantry check, scaling, and the assistant.