BREAD, Fried Sippets of, for Garnishing many Dishes.
Cut the bread into thin slices, and stamp them out in whatever shape you like,—rings, crosses, diamonds, &c. &c. Fry them in the same manner as the bread-crumbs, in clear boiling lard or clarified dripping, and drain them until thoroughly crisp before the fire. When variety is desired, fry some of a pale colour, and others of a darker hue.
BREAKFASTS.
It will not be necessary to give here a long bill of fare of cold joints, &c., which may be placed on the sideboard, and do duty at the breakfast-table. Suffice it to say, that any cold meat the larder may furnish should be nicely garnished and be placed on the buffet. Collared and potted meats or fish, cold game or poultry, veal-and-ham pies, game-and-rump-steak pies, are all suitable dishes for the breakfast-table; as also cold ham, tongue, &c. &c.
The following list of hot dishes may perhaps assist our readers in knowing what to provide for the comfortable meal called breakfast. Broiled fish, such as mackerel, whiting, herrings, dried haddocks, &c.; mutton chops and rump-steaks, broiled sheep’s kidneys, kidneys à la maître d’hôtel, sausages, plain rashers of bacon, bacon and poached eggs, ham and poached eggs, omelets, plain boiled eggs, œufs-au-plat, poached eggs on toast, muffins, toast, marmalade, butter, &c. &c.
In the summer, and when they are obtainable, always have a vase of freshly-gathered flowers on the breakfast-table, and, when convenient, a nicely-arranged dish of fruit: when strawberries are in season, these are particularly refreshing; as also grapes, or even currants.
BRILL.
Ingredients.—¼ lb. of salt to each gallon of water; a little vinegar. Mode.—Clean the brill, cut off the fins, and rub it over with a little lemon-juice, to preserve its whiteness. Set the fish in sufficient cold water to cover it; throw in salt, in the above proportions, and a little vinegar, and bring it gradually to boil: simmer very gently, till the fish is done, which will be in about 10 minutes for a small brill, reckoning from the time the water begins to simmer. It is difficult to give the exact number of minutes required for cooking a brill, as the fish varies somewhat in thickness, but the cook can always bear in mind that fish of every description should be very thoroughly dressed, and never come to table in the least degree underdone. The time for boiling of course depends entirely on the size of the fish. Serve it on a hot napkin, and garnish with cut lemon, parsley, horseradish, and a little lobster coral sprinkled over the fish. Send lobster or shrimp sauce and plain melted butter to table with it. Time.—After the water boils, a small brill, 10 minutes; a medium sized brill, 15 to 20 minutes; a large brill, ½ hour. Average cost, from 4s. to 8s.; but when the market is plentifully supplied, may be had from 2s. each. Seasonable from August to April.
To choose Brill.—The flesh of this fish, like that of turbot, should be of a yellowish tint, and should be chosen on account of its thickness. If the flesh has a bluish tint, it is not good.
A Brill and John Dory are carved in the same manner as a Turbot.