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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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| MELTED BUTTER.
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| 1 minute to simmer.
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Personal Chef Recipes - by Mrs Beeton
FISH SCALLOP.
| Ingredients: | Remains of cold fish of any sort
1/2 pint of cream
1/2 tablespoonful of anchovy sauce
1/2 teaspoonful of made mustard
ditto of walnut ketchup
pepper and salt to taste (the above quantities
are for 1/2 lb. of fish when picked); bread crumbs.
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| Method: | Put all the ingredients into a stewpan, carefully picking the
fish from the bones; set it on the fire, let it remain till nearly hot,
occasionally stir the contents, but do not allow it to boil. When done,
put the fish into a deep dish or scallop shell, with a good quantity of
bread crumbs; place small pieces of butter on the top, set in a Dutch
oven before the fire to brown, or use a salamander.
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| Time: | 1/4 hour. |
| Notes: | |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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