Turbot

Ingredients

• one pint of milk
• two well beaten eggs
• one-quarter pound butter
• sprinkle with salt and pepper

Method

1. 1

   Cook white fish until tender, remove bones, mince fine, and add chopped celery.

2. 2

   Heat milk and thicken with flour.

3. 3

   When cool, add beaten eggs and butter.

4. 4

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

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 12. The excerpt below is the record exactly as published.

TURBOT. Mrs. Melville Brewer. Cook white fish until tender. Remove bones, mince fine and add a little chopped celery, sprinkle with salt and pepper. For the dressing, heat one pint of milk and thicken with flour. When cool add two well beaten eggs and one-quarter pound butter

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