Cassell's dictionary of cookery

Brill, To Boil.— This fish closely re- sembles the turbot, and is boiled in the same manner. Choose a thick fish, and see that it is quite fresh, which may be known by the yel- lowish hue of the flesh. Clean, cut oif the fins, and lay it in salt and water for one hour, or rub it over with the juice of a lemon and a little salt. Put it into a fish-kettle with water to cover, and salt in the proportion of thi-ee ounces to each gallon of water. Add a little vinegar, bring it to a boil, and continue to sim- mer gently until the fish is done. Lay it on a dish with the white side uy). Garnish with fried parslej', sliced lemon, and a sprinkling of lobster coral, and serve on a napkin. Time, fif- teen to twenty minutes to boil. Brioche, or French Paste. — To make this excellent French paste, take two pounds of fine dry flour, and separate eight ounces of it to make the leaven. Place this last into a pan, and mix it with half a pint of yeast and a little warm water. Throw a cloth over the pan, and put it near the fire for about twenty minutes to rise. Jleanwhile make a hoUow space in the centre of the remaining flour, and put into it half an ounce of salt, half an ounce of finely-sifted sugar, and an eighth of a pint of cream, or some milk if there is no cream. Add a pound of good dry fresh butter cut into small pieces ; put them into the flour, and pour over all six eggs well beaten. Work all this with the hand until the whole is quite smooth. If the flour will take one or two eggs more, add them ; but the paste must not be so soft as to adhere to the board or roller. When the leaven is well risen, spread the paste out and the leaven over it, and knead well together. Then cut into small portions and mix again, that the leaven may be thoroughly and equally incorporated with the other ingredients. Next, dust some floui- on a cloth and roll the brioche (for so it is now called) in it. Put it in a pan, and set it in a cool place in summer, and in a warm place in winter. Use it the early part of the following day ; then knead it afresh, and if the French form is desired, make into balls of uniform size. Hollow them at the top by pressing the thumb into them ; brush them over with eggs, and put a second much smaller ball into the hollow part of each. Glaze again Avith yolk of egg, and bake them for half an hour in a quick oven ; or the brioche may be formed into cakes and placed on a tin, and supported with pasteboard to pre- vent the flattening of the cakes. Brioche may also be used as a paste to enclose rissoles, or to make rolls for jams or jellies, or even for rol an vent ; but to many persons it is unpalatable on account of the large proportion of butter and eggs. Average cost, 2s. 6d. Broad Beans {xce Beans, Broad). I Brocoli, Boiled. — Trim off all leaves j that are not required or liked, and place the I brocoK in a pan of salted water to kill any I insects, &c., that may have taken shelter under i the stalks. Wash them well, and put them into an uncovered saucepan of boiling water, with a large table-spoonful of salt to every half gallon of water. Keep them boiling till done, which will be in about ten or fifteen minutes, according to size. Drain them directly they are done, or ■ they will lose colour and become sodden.