To Boil a Brill
From Modern cookery, in all its branches, 1884
Serves 2
The cooking time is about 20 minutes for moderate-sized brill.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 81. The excerpt below is the record exactly as published.
TO BOIL A BRILL. A fresh and full-sized brill always ranks high in the list of fish, as it is of good appearance, and the flesh is sweet and delicate. It re- quires less cooking than the turbot, even when it is of equal size; but otherwise may be dressed and served in a similar manner. It has not the same rich glutinous skin as that fish, nor are the fins esteemed. CHAP. II.] FISH, 59 They must be cut off when the brill is cleaned ; and it may be put into nearly boiling water, unless it be very large. Simmer it gently, and drain it well upon the fish-plate when it is lifted out ; dish it on a napkin, and send lobster, anchovy, crab, or shrimp sauce to table with it. Lobster coral, rubbed through a sieve, is commonly sprinkled over it for a formal dinner. The most usual garnish for boiled flat fish is curled parsley placed round it in light tufts ; how far it is appropriate , individual taste must decide. Brill, moderate* sized, about 20 minutes ; large, 30 minutes. Obs. — -The precise time which a fish will require to be boiled cannot be given : it must be watched, and not allowed to remain in the water after it begins to crack. TO BOIL SALMON. [In full season from May to August: may be had much earlier, but is scarce and dear.] To preserve the fine colour of this fish, and to set the curd when it is quite freshly caught, it is usual to put it into boiling , instead of into cold water. Scale, empty, and wash it with the greatest nicety, and be especially careful to cleanse all the blood from the inside. Stir into the fish-kettle eight ounces of common salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.