Page:Mrs Beeton's Book of Household Management.djvu/353

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Ingredients.—Bloaters.

Method.—Break off the head, split the back, remove the roe, and take out the backbone. Place the fish, inside down, on a gridiron, cook until they are nicely browned, then turn them over, and cook the back. Or, if preferred, place 2 bloaters, the insides together, on a gridiron, and broil over a clear fire. The roes should be cooked and served with the bloaters.

Time.—7 minutes. Average Cost, 1½d. each. Seasonable from September to February.

Ingredients.—Bream, anchovy or other fish sauce.

Method.—Empty, wash and thoroughly dry the fish, but do not scale it. Broil over a clear fire until thoroughly cooked and nicely browned, then serve with anchovy, or other fish sauce.

Time.—To broil, about ½ an hour. Average Cost, 8d. to 1s. per lb. Allow 6 to 8 oz. per head. Seasonable all the year.

Ingredients.—Bream, fish forcemeat, No. 415, fat for basting, anchovy or other fish sauce.

Method.—Empty, wash and dry the fish, but do not scale it. Make the forcemeat as directed, stuff the inside of the fish, and sew up the opening neatly. Bake in a moderate oven from 40 to 50 minutes, basting occasionally with sweet dripping. Serve with anchovy or other fish sauce. If preferred, the forcemeat may be omitted, and the fish wrapped in buttered paper and baked slowly for about ½ an hour.

Time.—From 40 to 50 minutes. Average Cost, from 8d. to 1s. per lb. Allow 6 to 8 ozs. per head. Seasonable all the year.

Ingredients.—A brill weighing about 2½ lb., 1½ pints of stock, 1 glass of Burgundy, a teaspoonful of finely chopped parsley, salt and pepper.