Pickled Turbot

Ingredients

• a pint of water
• an onion stuck with two cloves
• a small turnip
• a small carrot
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• a glassful of sherry, or a quarter of a pint of vinegar

Method

1. 1

   Take the remains of a dressed turbot; lift the flesh from the bones in large pieces, and put these in a deep dish.

2. 2

   Put the bones and trimmings into a saucepan with a pint of water, and add an onion stuck with two cloves, a small turnip and carrot, a bunch of parsley, a sprig of thyme, and a bay-leaf.

3. 3

   Simmer these gently for half an hour, then add a glassful of sherry, or, if preferred, a quarter of a pint of vinegar.

4. 4

   Let the liquor cool, and strain it over the fish.

5. 5

   Serve quite cold.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2047. The excerpt below is the record exactly as published.

a pint of water, and add an onion stuck with two cloves, a small turnip and carrot, a bunch of parsley, a sprig of thyme, and a bay- lea

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