Boiled Turbot with Lobster Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 4
The fins of the turbot must be retained.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 115. The excerpt below is the record exactly as published.
BOILED TURBOT WITH LOBSTER SAUCE. The thick gelatinous fins and skin of turbot, and the thick slices of flesh from the middle of the back, are the parts most esteemed by epicures ; and therefore in dressing turbot the fins must be retained. Wash the fish thoroughly, using plenty of coarse salt
Cook this with the app: pantry check, scaling, and the assistant.