Boiled Turbot

Ingredients

• a turbot
• £ lb. of salt
• two tablespoons of vinegar
• enough cold water to cover it

Method

1. 1

   Clean the turbot, rub salt lightly over the outside, rinse it, and make an incision down the back.

2. 2

   Rub the white side with lemon.

3. 3

   Lay the fish in a clean fish-kettle with enough cold water to cover it, add salt and vinegar.

4. 4

   Let it gradually come to a boil, skim carefully, and keep it gently simmering.

5. 5

   When the meat separates easily from the bone, it is sufficiently boiled.

6. 6

   Drain and dish it up, garnishing with lemon and parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 22. The excerpt below is the record exactly as published.

a Turbot. — Clean it, and then rub salt lightly over the outside to remove the slime, and rinse it. On no account remove the fins of a turbot, as they are considered a delicacy. To prevent the skin of the white side from cracking make an incision down the back of the fish. Rub the white side with lemon. Lay the fish in a very clean fish-kettle with enough cold water to cover it, and add £ lb. of salt to each gallon of water, and two tablespoons of vinegar

Cook this with the app: pantry check, scaling, and the assistant.