Boiled Turbot

Ingredients

• the turbot
• a gallon of water
• a good handful of salt

Method

1. 1

   Prepare the turbot as directed, lay it in a kettle, cover with cold water to an inch deep, add salt, bring to a boil, skim, then simmer gently.

2. 2

   Lift out when flesh shrinks from the bone, drain, and serve garnished with parsley and cut lemons.

Nutrition per serving

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 24. The excerpt below is the record exactly as published.

a good handful of salt to a gallon of water. Bring it up to boiling point as quickly as possible, and remove the scum as it rises. When it boils draw it aside to simmer gently, watch it care- fully, and as soon as it shows signs of the flesh shrinking from the bone, lift it out on the drainer, let it drain a minute, then slide it carefully on to a clean napkin. Garnish with parsley, cut lemons, and if 76 TESTED RECIPES. a few crayfish are obtainable they add greatly to the beauty of the dish. A sprinkling of lobster coral on the white surface is very pretty. Whatever sauce accompanies boiled turbot, it should be brought to table in a tureen. A pretty way of garnishing boiled turbot in summer time is to surround it with a border of nasturtium flowers. Turbot, with Anchovy Cream. — Boil a medium sized turbot according to the last recipe — by the way, a turbot ought to be thick and of a creamy white colour ; if thin and bluish looking it is not a good one. Lay the fish on a hot dish without a napkin, cover to keep it hot. Then into half a pint of plain melted butter, stir in a good teaspoonful of essence of anchovies, and a quarter of a pint of rich cream ; let it nearly boil, then pour over the turbot

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