Cassell's dictionary of cookery

Skim the gravy, thicken with a spoonful of brown thickening, add a spoonful of mushroom ketchup and a glassful of light wine, let it boil up, and strain it over the fish. Serve very hot. Time to fry the fillets, five or six minutes; to bake them, about twenty minutes ; to stew them, ten to fifteen minutes. Turbot, Fillets of (au Gratin).— Take the remains of dressed fish. Free it from skin and bone, and divide it into small neat fillets. Mince three or four button mushrooms finely, mix with them a table -spoonful of chopped parsley and half a shallot finely minced. Season with pepper and salt, and fry them over a gentle fire till they are soft. Spread them at the bottom of a small thickly-buttered silver—or, failing this, tin— baking-dish, lay the pieces of fish upon them, and cover with a thick layer of finely -grated breadcrumbs. Stick little pieces of butter here and there on the top, moisten the fish with a little light wine, and bake in a brisk oven. If necessary, brown the surface by holding a redhot shovel over it, or putting it before the fire for a minute or two, and just before sending the dish to table squeeze the juice of a lemon over the fish. Time to bake, fifteen to twenty minutes. Turbot, Patties or Vol-au-vents of. — Line some patty-pans with good puff-paste, or make some small vol-au-vents according to the directions already given {see Puff-Paste, Vol-au-vents of). Bake them, and while stiU hot fiU them with the following preparation: — Take the white meat of the turbot freed from skin and bone, mince it finely, and Tim ( 1003 ) TUB season with pepper and salt. Put into a stewpan two or three table-spoonfuls of thick cream, the quantity to be regulated by that of the fish. Thicken the cream by boiling- it with a shoe of butter rolled in flour, and when it is quite hot put the minced fish into it that it may heat also. It should be remembered that the seasoned mince should be of a good consistency, or it will soak through the pastry. FiU the hot patties or the hot vol-au- vents with the hot mince, and serve on a neatly-folded napkin. Time, a few minutes to prepare the mince. Turbot, Pickled. — Take the remains of a dressed turbot ; lift the flesh from the bones in large pieces, and put these in a deep dish. Put the bones and trimmings into a saucepan with a pint of water, and add an onion stuck with two cloves, a small turnip and carrot, a bunch of parsley, a sprig of thyme, and a bayleaf. Simmer these gently for half an hour, then add a glassful of sherry, or, if preferred, a quarter of a pint of vinegar. Let the liquor cool, and strain it over tlie fish. Serve quite cold. Time to boil the pickle, half an hour.