The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

may be omitted if objected to, but it would lose the flavour from which it is named. No. 216. _Brill au naturel._ This fish though not so much thought of as turbot is very delicate eating, and being cheaper may be more freely used for fillets, &c., and may be recommended cooked in the following ways:--Boil a brill as you would a turbot, but the flesh being softer than that fish you put it in boiling water; if the fish weighs from four to five pounds put it into six quarts of water in which there is one pound of salt, draw the kettle to the corner of the fire and let it simmer for half an hour, try whether it is done as you would a turbot, drain it and dish it on a napkin; garnish with parsley, and serve with shrimp sauce (No. 73). No. 217. _Brill à la purée de Câpres._ Take a very fresh fish, and an hour before cooking rub a good handful of salt on it, then boil it as before, dish it without a napkin, and have ready the following sauce:--put a pint and a half of melted butter into a stewpan, then have ready prepared three tablespoonfuls of capers, and two of gherkins, with a little boiled spinach pounded in a mortar with four ounces of fresh butter, and passed through a hair sieve, and when the melted butter is nearly boiling stir it quickly into it; finish it with a little essence of anchovy, a little cayenne pepper, and a little sugar, and pour over the fish when ready to serve. The butter requires to lay upon ice until quite hard. No. 218. _Brill à la Hollandaise._ Boil the fish as above and proceed as for turbot à la Hollandaise; see that article. No. 219. _Brill aux Câpres._ Boil the fish and put twelve tablespoonfuls of melted butter into a stewpan, place it on the fire and when nearly boiling mix two ounces of fresh butter and three tablespoonfuls of capers with a little pepper and salt, dish on a napkin