2 Bream. 2 Eggs. 1/2 pint Milk. 1/2 lb. Flour Pepper and Salt 1/2 pint Fish Sauce. Time–One Hour. Fillet the fish, skin and chop very find; sift the flour into a basin, drop in the eggs, and make into a batter with the milk. Season with salt and pepper, and stir in the chopped fish. Butter a basin, pour in the mixture and boil for one hour; turn out of the basin and serve with melted butter sauce, flavoured with anchovy, or with any other fish-sauce that may be preferred.

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