Boiled Turbot
From Chambers's cookery for young housewives, 1894
Presented as published in 1894. 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 Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 39. The excerpt below is the record exactly as published.
BOILED TURBOT. Turbot is considered to be the finest flat fish, and requires care both in the preparation and in cooking. It is best to choose a medium-sized fish, which should be thick in the middle, of a cream-coloured white, and elastic to the touch. Before it is to be cooked, alloiv it to lie for ten minutes in strong salt and water, and then rub it well with the hand to remove the slime. Wash it carefully in fresh water, and dry it. Leave the fins on, and make an incision in the black side to prevent the white skin from cracking ; rub the white side with lemon-juice and a little salt to preserve the colour. See that the fish-kettle is roomy and scrupulously clean ; then boil according to general directions for from twenty-five to thirty minutes, skimming very carefully when necessary. Serve with the white side uppermost, on a hot dish, with a folded napkin under the fish. Garnish with crimped parsley, cut lemon, and lobster spawn. Serve separately in a sauce-boat, lobster, hollandaise, or butter sauce. 72 BAKED TURBOT — BOILED HALIBUT — COD. TO BAKE TURBOT. 1 small turbot. 3 oz. butter. 1 teaspoonful salt, i teaspoonful pepper
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