The Book of Household Management by Mrs. Beeton

vinegar. _Mode_.--Clean the brill, cut off the fins, and rub it over with a little lemon-juice, to preserve its whiteness. Set the fish in sufficient cold water to cover it; throw in salt, in the above proportions, and a little vinegar, and bring it gradually to boil; simmer very gently till the fish is done, which will be in about 10 minutes; but the time for boiling, of course, depends entirely on the size of the fish. Serve it on a hot napkin, and garnish with cut lemon, parsley, horseradish, and a little lobster coral sprinkled over the fish. Send lobster or shrimp sauce and plain melted butter to table with it. _Time_.--After the water boils, a small brill, 10 minutes; a large brill, 15 to 20 minutes. _Average cost_, from 4s. to 8s. _Seasonable_ from August to April. [Illustration: THE BRILL.] THE BRILL.--This fish resembles the sole, but is broader, and when large, is esteemed by many in a scarcely less degree than the turbot, whilst it is much cheaper. It is a fine fish, and is abundant in the London market. TO CHOOSE BRILL.--The flesh of this fish, like that of turbot, should be of a yellowish tint, and should be chosen on account of its thickness. If the flesh has a bluish tint, it is not good. CODFISH.