Home › The Principles of Cookery › Brill, Stuffed and Baked

Brill, Stuffed and Baked

Boil a brill of about seven pounds in salted water for ten minutes, then drain, open carefully, and take out the large bone, fill with veal stuffing, and bake in a moderate oven for twenty minutes, basting frequently with butter. When cooked, sprinkle a little pepper, salt, and minced parsley on top, and serve with the liquor from the tin poured over. Garnish with parsley.