Baked Turbot
From Wholesome cookery, 1887
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 16. The excerpt below is the record exactly as published.
Baked Turbot. Pour a little hot butter over your turbot; place over some chopped parsley and other herbs, pepper. 42 WHOLESOME COOKERY. salt, and mace ; leave it thus for half an hour
Cook this with the app: pantry check, scaling, and the assistant.