Baked Sea-Bream

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
Mode
  1. Well wash the bream, but do not remove the scales, and wipe away all moisture with a nice dry cloth.
  2. Season it inside and out with salt, pepper, and cayenne, and lay it in a baking-dish.
  3. Place the butter, in small pieces, upon the fish, and bake for rather more than 1/2 an hour.
  4. To stuff this fish before baking, will be found a great improvement.
Mr. Yarrell's Recipe (Broiling)
  1. When thoroughly cleansed, the fish should be wiped dry, but none of the scales should be taken off.
  2. 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.
  3. 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.
Original Text
BAKED SEA-BREAM. 310. 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. [Illustration: THE SEA-BREAM.] 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. THE SEA-BREAM.—This is an abundant fish in Cornwall, and it is frequently found in the fish-market of Hastings during the summer months, but it is not in much esteem. MR. YARRELL'S RECIPE. "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."
Notes
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