Turbot Bouilli à la Victoria

Ingredients

• About 3 to 4 lb. of turbot
• 1 small onion stuck with a clove
• a small bunch of parsley
• a tablespoonful of French vinegar
• 10 small lobster croquets
• 6 prawns
• salt
• Victoria sauce (No. 230)

Method

1. 1

   Wipe the fish with a damp cloth, place it in the fish-kettle, cover well with water, put in the onion and clove, also the parsley, vinegar, and sufficient salt to taste; let it come to the boil quickly, and simmer until the fish is done, which will take about twenty minutes, more or less, according to the thickness of the fish.

2. 2

   When done, drain it and slide on a hot dish.

3. 3

   Have ready some small ball-shaped lobster croquets; also the prawns; garnish the dish with the croquets, prawns, and a few sprigs of parsley.

4. 4

   Serve with a boat of Victoria sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 168. The excerpt below is the record exactly as published.

Turbot JBouilll a la Victoria. — About 3 to 4 lb. of turbot, 1 small onion stuck with a clove, a small bunch of parsley, a tablespoonful of French vinegar, 10 small lobster croquets, 6 prawns, salt, Victoria sauce (No. 230)

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