Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--1/4 lb. of salt to each gallon of water; a little vinegar.

Mode.--Clean the brill, cut off the fins, and rub it over with a little lemon-juice, to preserve its whiteness. Set the fish in sufficient cold water to cover it; throw in salt, in the above proportions, and a little vinegar, and bring it gradually to boil; simmer very gently till the fish is done, which will be in about 10 minutes; but the time for boiling, of course, depends entirely on the size of the fish. Serve it on a hot napkin, and garnish with cut lemon, parsley, horseradish, and a little lobster coral sprinkled over the fish. Send lobster or shrimp sauce and plain melted butter to table with it.

Time.--After the water boils, a small brill, 10 minutes; a large brill, 15 to 20 minutes.

Seasonable from August to April.

TO CHOOSE BRILL.--The flesh of this fish, like that of turbot, should be of a yellowish tint, and should be chosen on account of its thickness. If the flesh has a bluish tint, it is not good.


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