Turbot Pie. — Take the remains of cold
turbot, free the white flesh from skin and bone,
tear it into flakes, and season with pepper,
salt, and a small portion of powdered mace.
Spread it at the bottom of a thickly-buttered
baking-dish, and pour over it any sauce that
was left with it, either melted butter, white
sauce, oyster sauce, or any other kind. If
there is no cold sauce, put two or thi'ee ounces
of clarified butter over the fish. IMash some
potatoes with hot milk and a httle butter, and
spread a layer of these fuUy an inch and a half
deep✪ Turbot Pie over the fish. Rough the top with a fork,
and heat the pie in a brisk oven. If it is not
nicely browned on the top, put it in front
of a clear fire for a few minutes before sending
it to table, or hold a salamander or a red-hot
fire-shovel over it. Serve very hot. Time to
bake the pie, about half an hour.
Turbot, Roe of. — Handle the roe as
lightly as possible. Blanch and cut it into
slices. Put it into a buttered dish, bake it
until done enough, and keep it well basted
during the process. Put it on a hot dish, and
pour over it as much nicely-flavoured white
sauce as wiU cover it✪ Roe of Turbot. Garnish the dish with
parsley and sliced lemon, and serve very hot.
Time to bake the roe, fifteen to twenty-five
minutes. Suificient for a small dish.
Turbot Salad.— The remains of dressed
tm-bot wiU make a most delicious salad. Lift
the flesh from the bones, free it from skiu and
bone, and divide it into pieces an inch and a
half square. Season these slightlj' with pepper,
salt, oil, and vinegar, cover the dish on which
they are, and leave them in a cool place till
wanted. Wash two large fresh lettuces or
any suitable salad. Dry them perfectly by
putting them in small quantities at a time into
a clean cloth, then taking this up loosely by the
four corners and shaking the moisture from
the leaves. Cut them into neat pieces half an
inch broad, and leave them in an airy place tUl
wanted. Beat the raw yolks of two fresh eggs
for two or three minutes, and mix with them a
spoonful of mixed mustard, half a tea-spoonful
of salt, and a little white pepper. Add first
by di'ops and afterwards by tea- spoonfuls four
table-spoonfuls of lucca oil, and beat the sauce
well for a miaute between every addition.
Afterwards stir in gradually a tea-spoonful of
good French vinegar and a few drops of
tarragon vinegar✪ Turbot Salad. Add more oU and vinegar
in the same proportions until the sauce is of
the consistency of thick boiled custard. Leave
it in a cool i^lace tiU wanted. Arrange the
salad just before it is to be sent to table. Fh-st
put a layer of lettuce lightly at the bottom of
the dish. Put some turbot upon it, and repeat
until the materials are used. Garnish the dish
in any way that may be preferred with hard-
boiled eggs, sliced cucumber, beetroot, olives,
fiUeted anchovies, &c. Pour the sauce over at
the last moment, and in arranging the salad
pour a small quantity of sauce over each layer
of fish. Time, half an hour to prepare the
sauce. It is better for being made an hour or
two before it is wanted.
Page 2048 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Turbot Pie. — Take the remains of cold turbot, free the white flesh from skin and bone, tear it into flakes, and season with pepper, salt, and a small portion of powdered mace. Spread it at the bottom of a thickly-buttered baking-dish, and pour over it any sauce that was left with it, either melted butter, white sauce, oyster sauce, or any other kind. If there is no cold sauce, put two or three ounces of clarified butter over the fish. IMash some potatoes with hot milk and a httle butter, and spread a layer of these fully an inch and a half deep over the fish. Rough the top with a fork, and heat the pie in a brisk oven. If it is not nicely browned on the top, put it in front of a clear fire for a few minutes before sending it to table, or hold a salamander or a red-hot fire-shovel over it. Serve very hot. Time to bake the pie, about half an hour.
Turbot, Roe of. — Handle the roe as lightly as possible. Blanch and cut it into slices. Put it into a buttered dish, bake it until done enough, and keep it well basted during the process. Put it on a hot dish, and pour over it as much nicely-flavoured white sauce as wiU cover it. Garnish the dish with parsley and sliced lemon, and serve very hot. Time to bake the roe, fifteen to twenty-five minutes. Suificient for a small dish.
Turbot Salad.— The remains of dressed turbot wiU make a most delicious salad. Lift the flesh from the bones, free it from skin and bone, and divide it into pieces an inch and a half square. Season these slightly with pepper, salt, oil, and vinegar, cover the dish on which they are, and leave them in a cool place till wanted. Wash two large fresh lettuces or any suitable salad. Dry them perfectly by putting them in small quantities at a time into a clean cloth, then taking this up loosely by the four corners and shaking the moisture from the leaves. Cut them into neat pieces half an inch broad, and leave them in an airy place till wanted. Beat the raw yolks of two fresh eggs
for two or three minutes, and mix with them a spoonful of mixed mustard, half a tea-spoonful of salt, and a little white pepper. Add first by drops and afterwards by tea- spoonfuls four table-spoonfuls of lucca oil, and beat the sauce well for a minute between every addition. Afterwards stir in gradually a tea-spoonful of good French vinegar and a few drops of tarragon vinegar. Add more oU and vinegar in the same proportions until the sauce is of the consistency of thick boiled custard. Leave it in a cool place tiU wanted. Arrange the salad just before it is to be sent to table. First put a layer of lettuce lightly at the bottom of the dish. Put some turbot upon it, and repeat until the materials are used. Garnish the dish in any way that may be preferred with hardboiled eggs, sliced cucumber, beetroot, olives, filleted anchovies, &c. Pour the sauce over at the last moment, and in arranging the salad pour a small quantity of sauce over each layer of fish. Time, half an hour to prepare the sauce. It is better for being made an hour or two before it is wanted.
Records on this page
Turbot PieRoe of TurbotTurbot Salad