Turbot

Ingredients

• a fine, large whitefish
• one pint of milk
• two-thirds of a cupful of flour
• half a teacupful of butter

Method

1. 1

   Steam the fish till tender.

2. 2

   Take out the bones and sprinkle with pepper and salt.

3. 3

   For the dressing, heat one pint of milk and thicken with flour.

4. 4

   When cold, add beaten eggs and butter.

5. 5

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

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 14. The excerpt below is the record exactly as published.

TURBOT. Take a fine, large whitefish, steam till tender. Take out the bones and sprinkle with pepper and salt. For the dressing, heat one pint of milk and thicken with two-thirds of a cupful of flour. When cold, add two well beaten eggs and half a teacupful of butter

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