Boiled Turbot
From Buckmaster's cookery, 1887
Very careful boiling and a clean strainer and kettle are essentials.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 85. The excerpt below is the record exactly as published.
BOILED TURBOT. Ingredients . T urbot. A moderate -sized turbot, six or eight pounds, is to be preferred; large turbots are generally tough and 1 90' Buckmasters Cookery. stringy. 1. Soak the fish in cold salt and water for two hours to remove the slime ; some rub it with a lemon to make it white, but its utility is doubtful. 2. Place the turbot on the strainer, and put it into a clean oval fish-kettle with plenty of cold water and salt ; give it plenty of room. 3. Bring it gradually to the boil. 4. Skim and set aside to simmer gently for half an hour. French cooks use milk and water for cooking a turbot. 5. Dish it on a hot napkin, the white side uppermost. 6. Garnish with parsley and nasturtium flowers
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.