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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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| MELTED BUTTER (the French Sauce Blanche).
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Personal Chef Recipes - by Mrs Beeton
FISH SCALLOP.
| Ingredients: | Any cold fish
1 egg
milk
1 large blade of pounded
mace
1 tablespoonful of flour
1 teaspoonful of anchovy sauce
pepper
and salt to taste
bread crumbs
butter.
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| Method: | Pick the fish carefully from the bones, and moisten with milk
and the egg; add the other ingredients, and place in a deep dish or
scallop shells; cover with bread crumbs, butter the top, and brown
before the fire; when quite hot, serve.
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| Time: | 20 minutes. |
| Notes: | The THICK part of the EEL is reckoned the best; and this holds
good of all flat fish.
The TAIL of the LOBSTER is the prime part, and next to that the CLAWS.
_Pic_ |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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