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BRILL, BRAISED (a l'Amiral)

Cut the fins and tail off a good-sized brill, place it on a bed of sliced carrot, turnip, and onion, in a fish kettle, dark skin downward. Moisten with a half pint of Chablis and white stock, season with salt, cover and cook over the fire until tender. Prepare twelve large oysters and twelve mussels, beard the oysters, egg and crumb them in white bread-crumbs, and fry them in deep fat. Egg and crumb the mussels in toasted bread-crumbs, and fry likewise. Take up the fish, place it on a dish, arrange the oysters and mussels alternately round the sides, and sauce over with a cardinal sauce. Serve with a boat of the same sauce and sliced lemons. Price, 10d. to 1s. 2d. per pound.