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; but 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 large
brill, 15 to 20 minutes.
_Average cost_, from 4s. to 8s.
_Seasonable_ from August to April.
[Illustration: THE BRILL.]
THE BRILL.--This fish resembles the sole, but is broader, and
when large, is esteemed by many in a scarcely less degree than
the turbot, whilst it is much cheaper. It is a fine fish, and is
abundant in the London market.
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.
CODFISH.