Anchovies are the only fish which come under this letter. They are usually bought in pickle from grocers and oilmen, and ought to soak in cold water before they are used. The small, plump ones are the best—the pickle is red, the scales of the fish white. If cut into fillets and added to sliced cucumber, hard-boiled egg, also sliced, minced parsley and herbs, and dressed with the usual salad dressing, they form an acceptable variety in the salad series.
Anchovies, Essence of (home-made), is made by beating to a paste half-a-pound of anchovies, bones also, then adding a pint of raisin wine to the paste and boiling both together until it is dissolved. For seasoning add a very small quantity of cayenne pepper, two or three Jamaica peppercorns and three or four shallots. Home-made essence is greatly superior in flavour to that which can be bought.
Anchovy Butter is prepared by pounding to a paste half-a-pound of anchovies with half that weight of butter. A pinch of cayenne is an improvement. This butter is especially useful for flavouring sauces for meat and fish, and if kept in very small pots, closely covered, it will remain good for some time. Anchovy Paste, so much liked for sandwiches, is made in the same way.
Anchovy Sauce.—Two ounces of butter melted, two tablespoonfuls of flour mixed smoothly with it, a tumblerful of boiling water. When this has boiled stir in gradually three teaspoonfuls of the essence of anchovies, and add the juice of half a lemon; let all boil once more, then pour into a tureen.
Barbel.—This is but a poor fish, being woolly and rather flavourless. It may be made palatable by cutting in pieces, then steeping in a marinade of oil, pepper and salt, for half an hour, after which broil the pieces over the fire, and serve with maître d'hôtel butter.
Bloaters.—The smoked bloaters should be scalded with boiling water, then dried. The bones can often be drawn off after this, before cooking. They may either be broiled over the fire for a moment, or cooked in the oven with a morsel of butter.
Before broiling fresh bloaters split them open down the middle, remove the backbone and cleanse them. Sprinkle with pepper and salt, and drop a morsel of butter on each before bringing to table.
Bream is a handsome, although not a delicate fish. It must be thoroughly cleansed and washed out with vinegar. Split it open and remove the bone, but do not scale it. It is best broiled, but is excellent if stuffed with a little forcemeat, then baked in the oven for twenty minutes. Melted butter, caper sauce, or anchovy sauce, must accompany it to table.
Brill.—This fish has an excellent reputation, resembling turbot so nearly; it may be cooked in almost every way recommended for the latter. Thick brill are the best, and a yellowish hue in the flesh denotes its freshness. Lay it in salted water for a few minutes, then dry it and rub with the juice of a lemon. When boiling brill allow plenty of salt in the water, and half a teacupful of lemon juice. Let it simmer gently after reaching boiling point till just tender through. Lay on a clean serviette, the white side uppermost, garnish with cut lemon and parsley, also a sprinkling of lobster coral.