Smothered Turbot

Ingredients

• Butter the inside of the Chafing Dish
• a layer of bread crumbs
• chopped mushrooms
• parsley
• cut-up lemon peel
• pepper
• salt
• two tablespoons of butter
• the cold cooked turbot

Method

1. 1

   Butter the Chafing Dish, add a layer of bread crumbs, mushrooms, parsley, lemon peel, pepper, and salt.

2. 2

   Break up the turbot and add as a second layer.

3. 3

   Top with butter and another layer of the first mix.

4. 4

   Heat for 12 minutes.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 20. The excerpt below is the record exactly as published.

Smothered Turbot. Here is a good way of preparing the remains of turbot. It is called Smothered Turbot, and is founded on an old Hastings fishwife's recipe. Butter the inside of the Chafing Dish ; spread thereon a layer of bread crumbs, chopped mushrooms, parsley, cut-up lemon peel, pepper and salt. Break up the cold cooked turbot small and make a second layer thereof. Add two tablespoons of butter

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