Re: Thank you Mrs Beeton.
Crikey, I did not know that Twink! Still, she left a wonderful legacy with her brilliant and easy to understand recipes for an old codger like me to follow them
Puddleduck, you must have picked up some terrific tips over the years from your Aunt if she followed Mrs Beeton.
I only wish I could make pastry, alas, it is not to be, Jul Rol make a fortune out of me.
Well, I said I would tell you how the dish came out. The Fish dish could not be faulted. I used Whiting instead of Sole. But didn't want to risk the fish sticking to the tray pan or even the foil, so I placed lemon slices out onto the tray pan and lay the Whiting on them. It was YUM! the lemon made the fish taste really nice.
However....... I had to laugh, in the book it gave all the ingredients and tips for cooking the fish faultlessly, but when it came to the sauce that accompanied it (Sauce Italiane) it said (see sauces). Do you think I could find it???? In the end I had to quickly open a packet of Colman's Bechamel sauce, slice up some button mushrooms and had that instead. Mind you, he who must obey still thoroughly enjoyed the meal.