Boiled Turbot

Ingredients

• a turbot
• a little salt
• cut lemon
• 6 ozs. of salt
• each gallon of water

Method

1. 1

   Rub salt over the turbot, wash, dry, and rub with lemon.

2. 2

   Fill kettle with water to cover fish and add salt.

3. 3

   Bring to boil, remove scum, and simmer until flesh shrinks from bones.

4. 4

   Lift out and serve white side up with sauces.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 30. The excerpt below is the record exactly as published.

Boiled Turbot. — Rub a little salt over the fish, and wash ft well in water ; dry it with a cloth, and rub it all over with cut lemon — this will make the fish look nice and white when sent to table. Put as much cold 58 THE HOUSEHOLD water in the fish-kettle as will well cover the fish, and add 6 ozs. of salt to each gallon of water. Bring the water gently to the boil and remove any scum that rises. Lower the gas so that the water only just simmers. As soon as the flesh appears to shrink from the bones it is done, and care must be taken not to cook this fish too much, as it is a fish that is rich and gelatinous, and is worthless if over-cooked. Lift the fish out of the w?ater by the strainer, and serve white side up on a neatly-folded napkfn. Serve with oyster sauce, egg sauce, creme sauce, or Bechamel. Roe of Turbot. — This is liked by many, and is easily prepared. Throw the roe into boiling water for 2 minutes. Take out and drain, and cut it into slices. Butter well a pie-dish, and place the roe into it. Squeeze the juice of i lemon over it, and sprinkle with pepper and saft and bake for 20 minutes. Serve hot, and garnish with parsley. Baste frequently. Halibut. — This most excellent fish is not nearly prized as it should be. It is decidedly a very cheap fish, and probably this is the cause of its not being seen on the tables of the wealthy. Its flesh is delicate, very wholesome, and very much resembles the turbot;

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