Turbot, Boiled

Ingredients

• a moderate-sized turbot
• six ounces of salt
• a cut lemon

Method

1. 1

   Clean the turbot thoroughly, rub with salt, and wash.

2. 2

   Prepare a pot of salted water, bring to boil, and simmer the fish gently until done.

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.

a moderate-sized turbot in the usual way, and place it carefully on a hot dish without a najakin. Flavour a pint of rich melted butter with one or two tea-s230onfuls of the essence of anchovies, and add the eighth of a pint of thick cream. Mix the saiice over the fire, and when it is nearlj" boiling pour it over the fish. Sprinkle a table-spoonful of chopped capers or gherkins upon the surface, garnish the dish with a border of new potatoes, and serve very hot. Time, a few minutes to heat the sauce. Suf- ficient, this quantity of sauce for a moderate- sized fish. 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. 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 aU over the outside of the fish — this ■will make the slime come off more easily, and do away with the necessity for soaking the fish. Wash it until it is as clean as possible. Dry it, and rub it with a cut lemon or a little \'inegar. Draw a sharp knife just through the skin in the thickest part of the middle of the back on the dark side of the fish. This is to keep the skin from cracking on the white side. Put as much cold water as will be required to cover the fish into a turbot-kettle, and dissolve in this a little salt in the proportion of six ounces of salt

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