_Ingredients._—¼ 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 for a small brill, reckoning from the time the water begins to
simmer. It is difficult to give the _exact_ number of minutes required
for cooking a brill, as the fish varies somewhat in thickness, but the
cook can always bear in mind that fish of every description should
be _very thoroughly dressed_, and never come to table in the _least
degree underdone_. 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 medium sized brill, 15 to 20 minutes; a large brill, ½ hour.
_Average cost_, from 4_s._ to 8_s._; but when the market is plentifully
supplied, may be had from 2_s._ each. _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.
A Brill and John Dory are carved in the same manner as a Turbot.
_Note._—The thick parts of the middle of the back are the best slices
in a turbot; and the rich gelatinous skin covering the fish, as well as
a little of the thick part of the fins, are dainty morsels, and should
be placed on each plate.
[Illustration: HOW TO CARVE A BRILL.]
BROWNING, for Stock.
_Ingredients._—2 oz. of powdered sugar, and ½ a pint of water.
_Mode._—Place the sugar in a stewpan over a slow fire until it begins
to melt, keeping it stirred with a wooden spoon until it becomes black,
when add the water, and let it dissolve. Cork closely, and use a few
drops when required.
_Note._—In France, burnt onions are made use of for the purpose
of browning. As a general rule, the process of browning is to be
discouraged, as apt to impart a slightly unpleasant flavour to the
stock, and consequently all soups made from it.
BROWNING for Gravies and Sauces.
The browning for stock answers equally well for sauces and gravies,
when it is absolutely necessary to colour them in this manner; but
where they can be made to look brown by using ketchup, wine, browned
flour, tomatoes, or any coloured sauce, it is far preferable. As,
however, in cooking so much depends on appearance, perhaps it would be
as well for the inexperienced cook to use the artificial means. When no
browning is at hand, and you wish to heighten the colour of your gravy,
dissolve a lump of sugar in an iron spoon close to a sharp fire; when
it is in a liquid state, drop it into the sauce or gravy quite hot.
Care, however, must be taken not to put in too much, as it would impart
a very disagreeable flavour to the preparation.
BRUSSELS-SPROUTS, Boiled.
_Ingredients._—To each ½ gallon of water allow 1 heaped tablespoonful
of salt; a _very small_ piece of soda. _Mode._—Clean the sprouts from
insects, nicely wash them, and pick off any dead or discoloured leaves
from the outsides; put them into a saucepan of _boiling_ water, with
salt and soda in the above proportion; keep the pan uncovered, and
let them boil quickly over a brisk fire until tender; drain, dish,
and serve with a tureen of melted butter, or with a maître d’hôtel
sauce poured over them. Another mode of serving them is, when they are
dished, to stir in about 1½ oz. of butter and a seasoning of pepper
and salt. They must, however, be sent to table very quickly, as, being
so very small, this vegetable soon cools. Where the cook is very
expeditious, this vegetable when cooked may be arranged on the dish in
the form of a pineapple, and so served has a very pretty appearance.
_Time._—from 9 to 12 minutes after the water boils. _Average cost_,
1_s._ 4_d._ per peck. _Sufficient._—Allow between 40 and 50 for 5 or 6
persons. _Seasonable_ from November to March.