"When thoroughly cleansed, the fish should be wiped dry, but none of the scales should be taken off. In this state it should be broiled, turning it often, and if the skin cracks, flour it a little to keep the outer case entire. When on table, the whole skin and scales turn off without difficulty, and the muscle beneath, saturated in its own natural juices, which the outside covering has retained, will be of good flavour."
Showing posts with label Bream. Show all posts
Showing posts with label Bream. Show all posts
BAKED SEA-BREAM
Author: Top of the Rock Astronaut / Labels: BreamINGREDIENTS.--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.
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