Recipe or source entry
Brill
This fish very much resembles turbot, and may therefore be treated in the same way, the directions for dressing which may be followed in all particulars.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/brill.html- Legacy revision
8531e8373e9b- Source checksum
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Cite this page
Brill. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/brill.html