Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 97

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Having cleaned the fish, soak it an hour or two in salt and water, and afterwards wash it well through two or three fresh waters. Then dry it in a clean towel. Score it deeply across the back; and then lay it in a deep white baking-dish. Mix together a large tea-spoonful of powdered mace and nutmeg; add a salt-spoon of cayenne; a few sprigs of sweet marjoram and sweet basil, finely minced; two large table-spoonfuls of fresh butter; and two table-spoonfuls of grated bread-crumbs. Stir this mixture into a pint of rich cream. Pour this marinade over the fish, cover it, and let it stand half an hour. Then bake it in the marinade; and send it hot to table.

If the fish is too large to be baked whole, cut it into fillets, extracting the bone.

Salmon-trout may be baked in this manner.