cayenne; 1/4 lb. of butter.
_Mode_.--Well wash the bream, but do not remove the scales, and wipe
away all moisture with a nice dry cloth. Season it inside and out with
salt, pepper, and cayenne, and lay it in a baking-dish. Place the
butter, in small pieces, upon the fish, and bake for rather more than
1/2 an hour. To stuff this fish before baking, will be found a great
improvement.
_Time_.--Rather more than 1/2 an hour.
_Seasonable_ in summer.
[Illustration: THE SEA-BREAM.]
_Note_.--This fish may be broiled over a nice clear fire, and served
with a good brown gravy or white sauce, or it may be stewed in wine.
THE SEA-BREAM.--This is an abundant fish in Cornwall, and it is
frequently found in the fish-market of Hastings during the
summer months, but it is not in much esteem.
MR. YARRELL'S RECIPE.
"When thoroughly cleansed, the fish should be wiped dry, but
none of the scales should be taken off. In this state it should
be broiled, turning it often, and if the skin cracks, flour it a
little to keep the outer case entire. When on table, the whole
skin and scales turn off without difficulty, and the muscle
beneath, saturated in its own natural juices, which the outside
covering has retained, will be of good flavour."
TO DRESS SHAD.