Turbot and Lobster Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Make an aperture in the back of the turbot for quicker cooking.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2043. The excerpt below is the record exactly as published.
Turbot and Lobster Sauce.— Choose a very white and fine-skinned turbot three- quarters of an hour before dinner, or an hour if the turbot is very large, put it into boiling water and salt with lemon slices over it ; start it very quick ; when it begins to boil, draw the pan on the side of the fire. If the turbot boUs too fast, it will be woolly. When you have ascertained with your knife that it is quite done, serve with green parsley on the broken places, and put round the djsh some horse- radish scraped fine ; serve the lobster sauce separately in a boat. Make an aperture in the back of the tm-bot, and it wiU be the sooner done. — Z^de. Turbot, Baked. — Empty, wash, and dry a moderate-sized turbot
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Cook this with the app: pantry check, scaling, and the assistant.