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Turbot, Boiled
From Cassell's dictionary of cookery, 1892
Serves 8
Time varies based on size; moderate-sized turbot takes 15-20 minutes.
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
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8264 mg
Potassium6.4 mg
Calcium19 mg
Iron0.1 mg
Magnesium4.9 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2044. The excerpt below is the record exactly as published.
six ounces of salt to a gallon of water. Lay the turbot on the fish-drainer, the white side up, and put it into the water. Bring it to the boil, and carefully remove the scum as it rises. When the water boils draw the kettle to the side, and simmer the fish very gently until it is done enough. As soon as this point is reached, take it up, drain the water from it, and slip it, the white side up, upon a hot dish covered with a napkin or fish- paper. Garnish with parsley, cut lemon, and scraped horseradish, and if it should happen imfortunately that the fish is at aU cracked, lay two or three httle pieces of parsley upon it, so as to cover the crack. Plain melted butter, shrimp sauce, anchovy sauce, Dutch sauce, and lobster sauce may all be served with boiled turbot. When lobster sauce is used, a little of the spawn may be rubbed through a sieve and sprinkled over the fish. Some cooks have an idea that the best parts of the fish lie in the back, therefore they dish the turbot with the dark side uppennost. However this may be, the turbot looks best with the white side on the top. It is impossible to give the exact time for boiling, as turbot varies much in thickness as well as in size. When the flesh appears to 68 shrink from the bone it is done, and it should be carefully watched, as if it boils too long it win be broken and spoilt. Time, a moderate- sized tm-bot, fifteen to twenty minutes to simmer gently from the time the water boils ; large, twenty to thu-ty-five minutes. Probable cost, uncertaiu. Turbot, Broiled
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