2 Bream. 1 gill Melted Butter. 1/2 lb. Suet. 1/2 teaspoonful Parsley Pepper and Salt 1/2 lb. Flour. Time–One Hour and a Half. Skin and fillet the fish and cut into small pieces;make a dry crust of the suet,and flour and line a pudding basin with it. Lay the fish in lightly,and season with the parsley,pepper,and salt. Pour over the melted butter;this should be made with 1/2 oz butter,1/2 oz flour,and 1 gill of water. Cover the top of the pudding with crust,tie down securely with a cloth and string,and plunge into plenty of boiling water. Boil for one hour and a half,turn out of the basin,and sprinkle with chopped parsley. Serve hot.
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