Brill is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a range of classic methods for preparing the flatfish, brill. The full recipe is presented here and I hope you enjoy this classic British version of: Brill.
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This is a classic recipe for a Victorian version of Brill that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 198.—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.
