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Filleted Turbot
From A year's cookery, 1880
Serves 1
Can also be baked in the oven.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 183. The excerpt below is the record exactly as published.
Filleted Turbot. Shrimp or Lobster Sauce. Roast Ducklings. New Potatoes. Green Peas or Spinach. Hayrick Puddings. Cheese. Brown and White Bread Pudding. Damson Jam. Cheesecakes. Pickled Salmon. Salad. Open Jam Tart. Cheese. Breakfast. — Boiled Eggs ( J anuary 5th) ; Flam boiled yesterday ; Vienna Bread (August 26th); Boiled Hominy (February 11th). Dinner. — Filleted Turbot — Divide the fillets into neat pieces about the size of two fingers, dry them, season them, pepper and salt them, and put them, side by side, in a frying-pan, with a slice of butter melted and a tea-spoonful of lemon-juice
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