Sandwiches.—Take the contents of a bottle of anchovies, wash them in several waters, remove the bones, and put them in a mortar with a quantity of butter equal to them in bulk; pound thoroughly, so as to get a smooth paste, wherewith spread slices of bread.
Toast.—Bone, clean, and wash a number of anchovies; make some slices of toast, butter them on one side very plentifully, cut in pieces the size of finger biscuits; lay 3 fillets of anchovy on each piece, throw a dash of pepper and the least bit of cayenne on them, and put them in the oven just long enough to get thoroughly hot, and so serve.
Barbel (Barbeau).—Broiled: see Chub. Roast: see Chub.
Bloater (Hareng pee).—On Toast.—Parboil 3 or 4 bloaters just long enough to allow the skin to come off easily; remove it, and take out the meat in fillets (4 to each fish). Have some slices of well-buttered toast of a proportionate shape to the fillets, lay one fillet on each, and trim them all to the same size. Rub each fillet over with some butter, sprinkle a slight dust of cayenne and black pepper over, put them in the oven to get quite hot, and serve.
À la Sefton.—The flesh of 3 bloaters well soaked, ½ lb. Parmesan cheese grated; mixed together, seasoned to taste, and divided into pieces the size of respectable minnows; then egged and breadcrumbed, fried, and served hot. (E. P.)
Bombay Ducks or Bumaloes.—(a) Soak ½ hour to soften them; then beat out flat with a pestle, sprinkling with flour the while; cut off heads and tails, and toast on an iron plate over the fire, with another plate above to prevent curling up. They should be made quite crisp.
(b) They are generally bought in tin boxes, prepared for table, and only require crisping in the oven for a few minutes. They are served with or after the cheese course, before the dessert, or, as in India, as an accompaniment to curry, which in that country is always the last dish.
Bream (Brème).—Put into a deep dish, or baking tin, a marinade of oil, vinegar, onions, thyme, bay leaf, pepper, salt, and a few cloves; lay a good-sized sea bream in this for some hours, basting occasionally; then cover with oiled paper, and put the dish or tin in the oven till the fish is done (about 30 minutes). Melt a piece of butter in a saucepan, mix with it a good pinch of flour, strain the marinade into this, add a little stock, then one shallot and a little parsley chopped very fine; let the sauce boil, add more pepper and salt if necessary; pour over the fish and serve. River bream is far inferior to sea bream—a misunderstood and underrated fish—but may be cooked as a poor substitute for carp.
Broiled: see Carp. Roast: see Carp, Chub. Soused: see Carp. Stewed: see Carp, Trout.