Turbot

Ingredients

• Take a white fish
• sprinkle well with salt and pepper
• a quart of milk
• one-quarter pound of flour
• one bunch of parsley
• one slice of onion
• two eggs
• one-half pound butter

Method

1. 1

   Steam fish until done, remove bones.

2. 2

   Boil milk with flour, parsley, savory, and onion.

3. 3

   Strain, add eggs and butter, and cook until eggs are done.

4. 4

   Layer fish and sauce in a baking dish, top with bread crumbs, and bake for half an hour.

As published

This recipe was extracted from The New century cook book (1899), page 21. The excerpt below is the record exactly as published.

Turbot Fish. Take one pound can of salmon, shred and pick out the bones and skin, spread a layer in a buttered baking dish, then a thin layer of the prepared dressing alternately till all is used. Sprinkle bread crumbs over the top and bake one-half hour. For the dressing take one pint of milk, thicken with two tablespoons of flour and add two tablespoons of butter. When cool add two well beaten eggs, salt and pepper. Mary Field Boyle. Turbot. Take a white fish, steam until done, take out all bones and sprinkle well with salt and pepper. Sauce. — Take a quart of milk, one-quarter pound of flour, one bunch of parsley, one summer savory, one slice of onion. Put all over the fire and stir until it thickens to a cream and then strain through a sieve. Then take two eggs and one-half pound butter

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