Boiled Turbot

Ingredients

• Choose a middle-sized turbot
• a tablespoonful of salt
• a gallon of water

Method

1. 1

   Soak the fish in salted water for two or three hours to remove the slime, then clean it, and cut down the middle of the back to prevent the skin from cracking.

2. 2

   Rub it with lemon, lay it in a clean fish kettle, pour over enough cold water to cover it, sprinkle in salt, let it gradually come to the boil, and simmer gently for twenty to thirty minutes; take up, garnish with parsley and cut lemon.

3. 3

   Serve with lobster, shrimp, or Hollandaise sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 18. The excerpt below is the record exactly as published.

Boiled Turbot. Choose a middle-sized turbot, as they are the best, i the fish in salted water for two or three hours so as to 1 off the slime, then thoroughly clean it, and with a fc cut down the middle of the back, to prevent the skin f cracking, rub it well over with a lemon, and do not cut the fins ; lay it in a clean fish kettle and pour over suffic cold water to cover it> sprinkle in a tableepoonful of sal a gallon of water

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