Other Recipes from FISH.Preliminary Remarks.
Fish Fried In Oil.
Fish Stewed White.
Fish Stewed Brown.
Fillets Of Fish.
Baked Mackarel With Vinegar.
A Dutch Fricandelle.
Breakfast Dish Of Beef
Roulades Of Beef
Turbot Or Barbel Glazed(Fish.) - (The Lady's Own Cookery Book)
Lard the upper part of your turbot or barbel with fine bacon. Let it
simmer slowly between slices of ham, with a little champagne, or fine
white, and a bunch of sweet-herbs. Put into another stewpan part of a
fillet of veal, cut into dice, with one slice of ham; stew them with
some fine cullis, till the sauce is reduced to a thick gravy. When
thoroughly done, strain it off before you serve it, and, with a feather,
put it over your turbot to glaze it. Then pour some good cullis into the
stewpan, and toss it up as a sauce to serve in the dish, adding the
juice of a lemon.
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