INGREDIENTS.--1 bream. Seasoning to taste of salt, pepper, and cayenne; 1/4 lb. of butter.
Mode.--Well wash the bream, but do not remove the scales, and wipe away all moisture with a nice dry cloth. Season it inside and out with salt, pepper, and cayenne, and lay it in a baking-dish. Place the butter, in small pieces, upon the fish, and bake for rather more than 1/2 an hour. To stuff this fish before baking, will be found a great improvement.
Time.--Rather more than 1/2 an hour.
Seasonable in summer.
Note.--This fish may be broiled over a nice clear fire, and served with a good brown gravy or white sauce, or it may be stewed in wine.
Mode.--Well wash the bream, but do not remove the scales, and wipe away all moisture with a nice dry cloth. Season it inside and out with salt, pepper, and cayenne, and lay it in a baking-dish. Place the butter, in small pieces, upon the fish, and bake for rather more than 1/2 an hour. To stuff this fish before baking, will be found a great improvement.
Time.--Rather more than 1/2 an hour.
Seasonable in summer.
Note.--This fish may be broiled over a nice clear fire, and served with a good brown gravy or white sauce, or it may be stewed in wine.
0 comments:
Post a Comment