Sea-bream, Baked
From Mrs. Beeton's household management (1907).
A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Method
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- Ingredients.
- — i bream, seasoning to taste of salt, pepper and cayenne, £ of a Ib.
- of butter.
- Method.
- — Well wash the bream, but do not remove the scales, and wipe away all moisture with a 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 30 minutes.
- It will be found a great improvement to stuff the fish before baking.
- Time.
- — Rather more than 30 minutes.
- Average Cost, 4d.
- to 6d.
- per Ib.
- Seasonable in summer, but may be procured all the year round.
- 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 (Fr.
- breme de mer).
- — A popular name given to fish of the genus Brama — the true bream, a fresh-water fish, belongs to the carp family.
- The sea-bream is abundant round the coast of Cornwall.
- It is not held in very high estimation.
- 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."
Plating
Cookware for this recipe
-
Grill or grill pan