Preparation info

  • Allow

    4–6 oz

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 small brill
  • lemon juice
  • salt
  • vinegar


Clean the brill, cut off the fins, and rub a little lemon juice over it to preserve its whiteness. Barely cover the fish with warm water, add salt and vinegar to taste and simmer gently until done (allow about 10 min. per lb.). Garnish with cut lemon and parsley, and serve with either fish, Hollandaise or melted butter sauce.