pescatariannut-freesoy-free

Turbot

Name: Turbot
Yield: 2 servings
Ingredients: Steam 1 fish; pick to pieces and bone.; sprinkle with salt and pepper in layers; Boil a little parsley and onion in a pint of milk; stir in ^ of a pound of flour; stir in of a pound of butter; beat up 2 eggs

From The Blue grass cook book, 1904

Serves 2

Presented as published in 1904. 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 The Blue grass cook book (1904) by Minnie C. Fox, page 20. The excerpt below is the record exactly as published.

TURBOT Steam 1 fish; pick to pieces and bone; sprinkle with salt and pepper in layers and set aside. Boil a little parsley and onion in a pint of milk ; strain, set back on fire ; stir in ^ of a pound of flour, \ of a pound of butter, and boil till thick ; set to one side until partially cold; beat up 2 eggs

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