A fresh and full-sized brill always ranks high in the list of fish, as it is of good appearance, and the flesh is sweet and delicate. It requires less cooking than the turbot, even when it is of equal size; but otherwise may be dressed and served in a similar manner. It has not the same rich glutinous skin as that fish, nor are the fins esteemed. They must be cut off when the brill is cleaned; and it may be put into nearly boiling water, unless it be very large. Simmer it gently, and drain it well upon the fish-plate when it is lifted out; dish it on a napkin, and send lobster, anchovy, crab, or shrimp sauce to table with it. Lobster coral, rubbed through a sieve, is commonly sprinkled over it for a formal dinner. The most usual garnish for boiled flat fish is curled parsley placed round it in light tufts; how far it is appropriate, individual taste must decide.
Brill, moderate-sized, about 20 minutes; large, 30 minutes.
Obs.—The precise time which a fish will require to be boiled cannot be given: it must be watched, and not allowed to remain in the water after it begins to crack.