Baked Sea-Bream
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1 bream
- Seasoning to taste of salt
- pepper, and cayenne
- 1/4 lb butter
Instructions
- 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.