Boiled Turbot
From The book of plain cooking, 1904
Lobster or shrimp sauce should accompany this dish.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 5. The excerpt below is the record exactly as published.
Boiled Turbot Soak the fish in salt and water for some hours before cooking. Then rub it with lemon, and place in hot water. Gradually boil, removing all scum as it arises. Let the fish simmer very gently, and never let it boil until cooked. This you can test by the flesh readily leaving the bone. Drain well and serve on a napkin, garnished with lemon and parsley
Cook this with the app: pantry check, scaling, and the assistant.