Roe of Turbot

Ingredients

• the roe
• butter well
• a pie-dish
• the juice of 1 lemon
• pepper
• salt

Method

1. 1

   Boil roe for 2 minutes, drain, and cut into slices.

2. 2

   Butter a pie-dish, place roe inside, squeeze lemon juice, sprinkle with pepper and salt, and bake for 20 minutes.

3. 3

   Serve hot, garnished with parsley.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 28. The excerpt below is the record exactly as published.

salt, pepper, and the juice of a lemon, and boil it up. Place your grilled herrings on a dish and pour over them the sauce. Herrings, Pickled. — Scale and clean half a dozen fresh herrings without washing tiiem. Cut off their heads and tails, leaving the melts and roes in their places. Put the fish into an earthen jar, strew salt over them, and let lie for twenty-four hours, turning them at the end of twelve hours. Drain them and place them in an enamelled dish, with a dozen peppercorns, a bay leaf, six cloves, and a large sliced onion. Pour cold water and vinegar sufficient to cover them. Place them on the large gas ring and let them boil just two minutes. Take them up and let them get nearly cold in the dish before removing them to the jar in which they are to be kept. Lift them out, pour the liquid over them and keep in a cool place. Marinaded Herrings. — Put some white salted herrings into cold milk to soak for a couple of hours. Split them open, take out the bones, cut each half herring into pieces and divide the roes lengthwise. Put all in layers into a deep jar, and between each layer place a sprinkling of finely-minced shallot, pow¬ dered cloves and white pepper, with here and there a piece of bay leaf and a slice of lemon, with half the rind taken off. Place the roes with the herrings, and the seasoning over the top layer, and cover the w hole THE HOUSEHOLD* 56 well with vinegar. Pour three or four tablespoonfuls of salad oil over the vinegar and leave it until required. The pieces of herring should be drained when wanted, and served either with cheese or as a relish with salads, breakfasts, luncheon, etc. Boiled Sole. —Procure a perfectly fresh fish ; the skin must not be removed. Lay it on a dish and sprinkle some salt over it and a tablespoonful of vinegar, and let it so remain for half-an-hour. . Place the sole into a saucepan sufficiently large for it, and cover it with veal stock, just sufficient to cover the fish. Bring it slowly to the boil, and let it simmer two or three minutes — in fact, until it is tender, and this may be known by putting a fork through the thickest part. Lift the fish out and let it drain. Serve on a folded napkin— the white side uppermost— with some plain melted butter, made with the veal stock. Sole Aux Fines Herbes. — Procure from the fish¬ monger a large sole as thick as you can get it, and have the backbone removed, so as not to spoil the appearance of the fish. Take three shallots and chop verv finely, one dessertspoonful of finely chopped parsley, and one teaspoonful of mixed herbs ; put them into a small stew* pan, with two ounces of butter, and let them fry for five minutes ; put in two tablespoonfuls of breadcrumbs and the yolks of two eggs well beaten up; stir it well, and turn it out on a plate to cool; now place this in the sole where the bone was removed, place the fish in an earthenware baking dish, sprinkle a little pepper and salt to taste, and a few pieces of butter spread over the fish, squeeze over the juice of a lemon, adding half a teacupful of water, place it in hot oven and let it cook until the fish is done ; remove the fish on to a hot dish, and pour the sauce through a strainer on to the fish ; send to table with cut lemon and parsley. GAS COOKERY BOOK. 57 Sole Au Vin Blanc, or Fillet of Sole with Wine Sauce. — Well butter a baking dish, and place in the fillets longwise, adding a few pieces of butter, and sprinkle a little salt and pepper. Add a little white wine and water, or water and a squeeze of lemon. Cover with a paper greased with butter and place same in oven, on the top of the solid shelf. They will be quickly cooked. Transfer your fillets to a dish and cover over with the fumette given hereunder; re¬ place in oven for two o>r three minutes and serve. Fumette. — The general way to make a fumette, say, for fumette of sole, after it has been filleted, use the bones and skin, also the head of a sole, wash them clean and free from any blood or intestines, chop them up and put them into a stewpan with a chopped onion and a fragment of thyme and cover them with an equal quantity of white wine and water, or if preferred instead of the wine the juice of one or two lemons. Let this simmer with the lid tightly closed on the saucepan until the whole is considerably reduced. Strain through a tamis. John Dory, Boiled. — This fish is much esteemed by epicures, and, unlike other fish, is extremely ugly. It should be about 12 in. long, and about 5 lb. in weight. Put it into a fish kettle with sufficient water to cover it, and enough salt to the proportion of water; bring it to the boil, and let it simmer very gently for 20 minutes o’r less, according to the size of the fish. Lift it out, and let it drain over the sauce¬ pan. Serve on a neatly-folded napkin. Garnish with curly parsley and slices of lemon alternately. Lobster sauce, or plain melted butter, to be served with this fish. Boiled Turbot. — Rub a little salt over the fish, and wash ft well in water ; dry it with a cloth, and rub it all over with cut lemon — this will make the fish look nice and white when sent to table. Put as much cold 58 THE HOUSEHOLD water in the fish-kettle as will well cover the fish, and add 6 ozs. of salt to each gallon of water. Bring the water gently to the boil and remove any scum that rises. Lower the gas so that the water only just simmers. As soon as the flesh appears to shrink from the bones it is done, and care must be taken not to cook this fish too much, as it is a fish that is rich and gelatinous, and is worthless if over-cooked. Lift the fish out of the w?ater by the strainer, and serve white side up on a neatly-folded napkfn. Serve with oyster sauce, egg sauce, creme sauce, or Bechamel. Roe of Turbot. — This is liked by many, and is easily prepared. Throw the roe into boiling water for 2 minutes. Take out and drain, and cut it into slices. Butter well a pie-dish, and place the roe into it. Squeeze the juice of i lemon over it, and sprinkle with pepper and saft and bake for 20 minutes

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