Roast Bream with Tomato Sauce

Ingredients

• 1 bream
• 2 oz. bread
• oil for basting
• 4 oz. flour
• a pinch of thyme
• nutmeg
• salt
• pepper
• 2 peeled and chopped onions
• 8 peeled and chopped tomatoes
• 1 teaspoonful of chopped parsley
• 1 teaspoonful of anchovy essence
• 1 egg
• 1 pint of water

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 18. The excerpt below is the record exactly as published.

nutmeg, 2 oz. bread, half-teaspoonful chopped herbs, 14 oz. fat, 8 tomatoes peeled and chopped, 1 egg (or 1 teaspoonful of flour to take the place of the egg), a little fish stock, 1 onion, 1 teaspoonful of flour, a little ‘ chopped parsley. FISH 69 Method.—Fillet the herrings and remove all bones, flatten slightly, remove the skin and season with pepper and salt. Soak the bread, squeeze dry and mix with the herbs, | 1 tomato, salt, pepper, nutmeg and egg (or / a teaspoonful of flour). Place the fish on the | table, skin side upwards, divide the stuffing | to the four fillets and roll up. Skewer and | cook slowly for 15 minutes in a little fish | stock made with the bones (see p. 20). Cut the onion into small dice and fry in 1 oz. fat or a tablespoonful of oil, then add the | remaining tomatoes and fish stock, in which | the herring paupiettes were cooked, and | cook until 1 gill is left. Thicken with a | little more fat and flour mixed—1 teaspoonful | of each; boil, season, remove the skewer | from the fish and dish up. Sauce over and | sprinkle with chopped parsley. Dutch Herring Salad | Materials—Fillets of herring, 1 cold | potato, 1 apple, a few gherkins, beetroot | and onions in equal amounts, 1 or 2 spoonfuls | of mustard, a little oil and vinegar, hard- | boiled eggs. _ Method.—Cut the potato into dice, to- _ gether with the apple, gherkins, beetroot, 70 THE VICTORY COOKERY BOOK onion all well seasoned, and then mix in the mustard dressing made as follows: Place the mustard in a basin and work this up with the oil and vinegar to form a creamy sauce like a mayonnaise; then put in the other ingredients and mix well. Arrange this salad on an oblong-shaped dish and place fillets of herring over it. Use hard-boiled | eggs and gherkins cut small to garnish. | Where oil is not available, see mayonnaise without oil, p. 48. Herring Fillets with Vegetables Materials.—1 filleted fresh herring, 1 oz. carrot, 4 oz. onion, 1 teaspoonful of salad > oil, 1 gill fish stock, juice of half'a lemon, | a little salt and pepper, a little chopped | parsley. Method.—Slice the carrot, cut the onion in rings, and place in a small saucepan with the salad oil. Let this ‘“‘ sweat” for a few minutes, but not fry ; add the fish stock and simmer till the vegetables are cooked, and | then add the lemon juice. Fillet the herring, © remove bones and arrange in a gratin dish, — place the roe on the top, one on each fillet ; season with salt and a little pepper. Arrange the carrot and onion alternately on the top” Sp a A a FISH 71 of the roe and herring, then pour the liquid ‘over all. Place in a moderate oven for 10 | to 15 minutes, sprinkle with chopped parsley, | then serve without sauce, for the liquid is sufficient, and there should be no more left _ than is required to moisten the fish. If | desired a border of cooked slices of potato _eould be placed round the herrings before | the liquid is added, or plain boiled potatoes | should be served with the fish. Filleted Gurnet and Rice Portugaise Materials —The fillets of 2 gurnets, | 1 chopped onion, 1 chopped tomato, a little _ chopped parsley, a bunch of herbs, a little | oil, 1 gill of rice (carefully picked over), 1 tablespoonful of vinegar or lemon juice, | salt and pepper, a little water. Method.—Fry the onion in a little oil, add the tomato, parsley and herbs. Place the fillets of gurnet, preferably small ones, on this bed of vegetables, and cover with water and either vinegar or lemon juice. Season with salt and pepper, and steam the fish until nearly cooked. Remove the fillets and stir the rice into the liquid, which should cover it well. Rearrange the fillets on the top, cover with a paper and the lid, 72 THE VICTORY COOKERY BOOK and. cook for 20 minutes. Take the fillets carefully out, remove the herbs, and lightly mix the rice with a fork, and then dish up, — arranging the fillets neatly on the top. Baked Filleted Whiting with Potatoes Materials.—Fillets of whiting, a few sliced _ cooked potatoes, a little salt, pepper and | nutmeg, juice of a lemon, melted butter © sauce (see p. 46), a little oil or fat, a little | chopped parsley. Method.—Grease a gratin dish, place the © fillets of whiting in the centre with the skin © side downwards, arrange the potatoes all — round, and season with salt, pepper and © nutmeg. Add the lemon juice and cover — the whole with a melted butter sauce. © Sprinkle with the oil or melted fat, and bake © in the oven for about 20 minutes; then add | the parsley, and serve in the dish in which it was cooked. How to Cook Perch Materials.—1 perch, a little onion, parsnip and parsley, salt, a little clarified fat, and water. Method.—Clean the perch, open on one side across the body and pass the roe through a age 4 Be ei FISH 73 | this. Cut some Julienne strips of onion, parsnip and parsley stalk, and fry in a little fat without colouring them. Add sufficient water to half cover the fish, and salt at the rate of 4 oz. per quart. Bring the water to the boil, and then add the fish. Boil fast at first, then, when nearly cooked, slower. (A perch of 1 lb. takes 20 minutes.) Dish up the fish, reduce the liquor until there is sufficient left to moisten the fish, then pour this over and serve. | Golden Bream Maiterials.—1 bream, a little chopped onion and parsley, a little oil, 1 tomato, 1 teaspoonful of anchovy sauce, 1 or 2 finely chopped mushrooms, the juice of a lemon, a little water, 1 oz. fat, 1 teaspoonful of flour. Method. —Scale and fillet the bream, season the. fillets, sprinkle with the onion and parsley and baste with oil. Let the fish stand for an hour or two to let the seasoning soak in thoroughly. Now pour the oil from the fish into a baking dish, preferably of stoneware, and when hot pass the fillets through this oil both sides, leaving them in it with the skin side upwards. Sprinkle 74 THE VICTORY COOKERY BOOK with the tomato and mushrooms, the lemon — juice and a little water, and bake in the oven, basting from time to time. When done, mix the fat, flour and anchovy sauce with the gravy and baste again, then put — back in the oven for a few minutes, and serve in the dish. If the gravy evaporates too quickly, add a little water. Roast Bream with Tomato Sauce Materials.—1 bream, 2 oz. bread, oil for basting, 4 oz. flour, a pinch of thyme, nut- meg, salt and pepper, 2 peeled and chopped onions, 8 peeled and chopped tomatoes, — 1 teaspoonful of chopped parsley, 1 teaspoon- _ ful of anchovy essence, 1 egg, } pint of water

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