Roast Bream with Tomato Sauce

Ingredients

• 1 bream
• 2 oz. bread
• 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
• } pint of water

Method

1. 1

   Soak the bread, squeeze out the water, and mix with fried onion, parsley, thyme, nutmeg, salt, pepper, and a chopped tomato.

2. 2

   Bind with egg and stuff the bream.

3. 3

   Sew up the belly, season, baste with oil, and bake for about 80 minutes.

4. 4

   Fry onion and tomatoes in the tin, add water, anchovy essence, and mix with flour and fat to make the sauce.

5. 5

   Pour over the fish and sprinkle with parsley.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 20. The excerpt below is the record exactly as published.

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. Method. —Soak the bread, squeeze all the _ water out; add to this 1 teaspoonful of — chopped and fried onion and an equal — quantity of parsley, a pinch of thyme, _ nutmeg, salt and pepper, also 1 peeled and chopped tomato. Bind this with the egg and stuff the bream. Sew the belly up. Place in a greased dish or tin, season with salt and baste with oil; then bake carefully for about 80 minutes, basting from time to 7 time. When done, dish the. fish up, and re- move the string. In the tin fry 1 chopped —_ bare A in — we f VF. ¥ ig a te a aad a ye aan _ te, Sled es oe at bolas ee FISH 75 onion, 2 peeled and chopped tomatoes, and the 4 pint of water. Cook until all the dried gravy from the bottom of the dish has loosened. Add the anchovy essence, mix the flour with the remaining 4 oz. of fat, and add this to the sauce. Stir till blended, and give only one boil. Correct the season- ing if necessary, pour over the fish, and sprinkle with chopped parsley. If any liquor has run out of the fish into the dish, this must be added to the sauce and stirred well in before the sauce is put over the dish. Baked Bream with Devilled Mock Butter Materials.—1 sea-water or fresh-water bream, a little salt, pepper and oil, 1 onion, a litthe made mustard, 1 tomato, 1 tea- spoonful of Worcester sauce, 1 teaspoon- ful of mushroom ketchup, 1 teaspoonful of anchovy essence

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