Boiled Turbot

Ingredients

• the fish
• 6 ozs. of salt
• a gallon of water
• parsley
• lemon
• scraped horseradish

Method

1. 1

   Clean and soak the turbot in salt water, then boil in salted water until done.

2. 2

   Serve garnished with parsley, lemon, and horseradish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 149. The excerpt below is the record exactly as published.

6 ozs. of salt to a gallon of water. Bring the water to the boil 130 Turbot, Broiled FISH Whitebait, Dressed and remove the scum as it rises. Lay the turbot on the fish - drainer, the white side up ; lower it into the boiling water, put the kettle at the back and simmer the fish very gently until it is done enough. As soon as this point is reached, take it up, drain the water from it, and slip it, the white side up, upon a hot dish covered with a napkin or fish-paper. Garnish with parsley, cut lemon, and scraped horseradish, and if it should happen, unfortunate- ly, that the fish is at all cracked, lay two or three little pieces of parsley upon it, so as to cover the crack. Plain, melted butter, shrimp sauce, anchovy sauce, Dutch sauce, and lobster sauce may all be served with boiled turbot. When the flesh ap- pears to shrink from the bone it is done, and it should be carefully watched, as, if it boils too long, it will be broken and spoiled. Time, a moderate - sized turbot, fifteen to twenty minutes to simmer gently from the time the water boils ; large, twenty to thirty-five minutes. Turbot, Broiled. — Clean a small turbot, and dry it well. Lay it on a dish, sprinkle a little pepper and salt on it, and pour over it four table- spoonfuls of oil and two of vinegar or lemon -juice. When it is to be dressed, place it in a double gridiron and broil it over a slow, clear fire. Turn it every five or six minutes, and on each occasion brush it over with the marinade in the dish. When it is done enough — that is, when the flesh will leave the bone easily — put it upon a hot dish, and pour over it some good white sauce, or oyster sauce, or mussel sauce. Garnish with parsley and prawns. Time to broil, about half an hour. Turbot a la Bechamel. — This is a favorite method of dressing the re- mains of boiled turbot. Remove the flesh from the bones while it is still warm, if possible; divide it into con- venient-sized pieces, and take away all the skin. Put a pint of milk or cream, or equal parts of either milk and white stock or milk and cream, into a stewpan with a strip of thin lemon -rind, a finely minced shallot, six peppercorns, and half a teaspoon- ful of salt. Let it boil for ten minutes, then strain and thicken it with a large table-spoonful of flour mixed smoothly with a little cream or butter. Stir the sauce over a gentle fire for five minutes, put in the slices of fish, and when they are quite hot turn the whole preparation upon a hot dish. A few oysters may be added to the sauce, if liked, and, if milk only is used, the sauce may be made richer by adding the yolks of two eggs mixed with a little cream. If this is done, care must be taken not to let the sauce boil after the eggs are added. Garnish the dish with sliced lemon and parsley, or with potato croquettes or toasted sippets. Time, three or four minutes to heat the fish

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