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| SPRATS FRIED IN BATTER.
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| BAKED STURGEON.
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| ROAST STURGEON.
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| MATELOT OF TENCH.
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| TENCH STEWED WITH WINE.
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| STEWED TROUT.
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| BOILED TURBOT.
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| BAKED FILLETS OF TURBOT.
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| FILLETS OF TURBOT A L'ITALIENNE.
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| TURBOT A LA CREME.
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| TURBOT AU GRATIN.
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| BOILED WHITING.
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| BROILED WHITING.
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| FRIED WHITING.
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| WHITING AU GRATIN, or BAKED WHITING.
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| TO DRESS WHITEBAIT.
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| FISH PIE, WITH TENCH AND EELS.
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| FISH SCALLOP.
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| FISH SCALLOP.
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| ANCHOVY SAUCE FOR FISH.
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| APPLE SAUCE FOR GEESE, PORK, &c.
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| BROWN APPLE SAUCE.
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| ASPARAGUS SAUCE.
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| ASPIC, or ORNAMENTAL SAVOURY JELLY.
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| BECHAMEL, or FRENCH WHITE SAUCE.
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| BECHAMEL MAIGRE, or WITHOUT MEAT.
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| PICKLED BEETROOT.
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| BENTON SAUCE (to serve with Hot or Cold Roast Beef).
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| BREAD SAUCE (to serve with Roast Turkey, Fowl, Game, &c.).
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| their principal articles of export.
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| BEURRE NOIR, or BROWNED BUTTER (a French Sauce).
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Personal Chef Recipes - by Mrs Beeton
TO DRESS WHITEBAIT.
| Ingredients: | A little flour
hot lard
seasoning of salt.
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| Method: | This fish should be put into iced water as soon as bought,
unless they are cooked immediately. Drain them from the water in a
colander, and have ready a nice clean dry cloth, over which put 2 good
handfuls of flour. Toss in the whitebait, shake them lightly in the
cloth, and put them in a wicker sieve to take away the superfluous
flour. Throw them into a pan of boiling lard, very few at a time, and
let them fry till of a whitey-brown colour. Directly they are done, they
must he taken out, and laid before the fire for a minute or two on a
sieve reversed, covered with blotting-paper to absorb the fat. Dish them
on a hot napkin, arrange the fish very high in the centre, and sprinkle
a little salt over the whole.
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| Time: | 3 minutes. |
| Notes: | |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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