Turbot, Baked

Ingredients

• a moderate-sized turbot
• two or three ounces of butter
• two glassfuls of light wine
• one or two table-spoonfuls of oyster-broth or mushroom-juice
• a little pepper
• a little salt
• grated nutmeg
• green parsley

Method

1. 1

   Prepare turbot by washing and seasoning.

2. 2

   Place in a buttered dish, add butter, flour, and wine.

3. 3

   Bake until done, then prepare sauce from baking liquor thickened with flour and butter.

4. 4

   Serve with horseradish and lemon.

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, Baked. — Empty, wash, and dry a moderate-sized turbot. Rub the inside of the dish in which it is to be baked with butter, and sprinkle upon it a little pepper and salt, grated nutmeg, and finely-chopped parsley. Place the turbot upon this, and sprinkle a little more seasoning on the upper part of the fish. Put two or three ounces of butter broken in little pieces here and there upon it, dredge it well with flour, and add two glassfuls of light wine, and, if it is at hand, one or two table-spoonfuls of oyster-broth or mushroom -juice. Bake the TUB, ( 1001 ) TUR fish in a moderate oven, and when it is done enough lift it carefully upon the dish on which it is to be served, keep it hot, and prepare the sauce as follows: — Pour the liquor from the baking-dish into a saucepan, thicken with a little liour and butter, stir over the fire for a minute or two, and then serve in a tureen. The sauce may be varied by the addition of a little essence of anchovy, nutmeg, cayenne, and lemon- juice ; or a little white sauce may be added, or a dozen mushrooms, or a dozen scalded and bearded oysters. Garnish the turbot with scraped horseradish and sliced lemon or fried bread or green parsley. Time to bake the turbot, twenty to thirty minutes, according to size. Probable cost, uncertain. Sufficient, a moderate-sized turbot for five or six persons. TURBOT iiETTLK. Turbot, Boiled. — Empty the fish, wash it inside with scrupulous nicety, then remove the scales and gills, and trim the fins, but do not cut them off, as the gelatinous parts about them are esteemed a great dehcacy. Eub a little salt

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