Turbot

Ingredients

• Take a 4-pound white fish
• 1 pint of rich milk
• 1 slice of onion
• 2 sprigs of parsley
• 3 tablespoons of butter
• 3 tablespoons of flour
• 2 eggs

Method

1. 1

   Boil fish until tender, bone and sprinkle with salt and pepper.

2. 2

   For dressing, boil milk with onion and parsley, sieve, return to saucepan, add butter, flour, and eggs.

3. 3

   Layer fish and sauce in a baking dish, cover with bread crumbs and bits of butter.

4. 4

   Bake for 1 hour.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 20. The excerpt below is the record exactly as published.

Turbot. Take a 4-pound white fish, boil until tender, bone and sprinkle with salt and pepper. For the dressing, boil 1 pint of rich milk, add KBNTUCKY BECEIPT BOOK. 35 to it 1 slice of onion and 2 sprigs of parsley, then put through a fine sieve, return to saucepan, add to it 3 tablespoons of butter and 3 tablespoons of flour worked to a cream, and 2 eggs

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