Turbot, Cold, to Serve a Second Time

Ingredients

• a fourth of its quantity in milk or cream
• a few drops of anchovy essence
• a little pepper
• a little salt

Method

1. 1

   Remove skin and bones from cold turbot, divide into pieces.

2. 2

   Warm leftover sauce, stir in milk or cream, anchovy essence, pepper, and salt.

3. 3

   Heat fish in the sauce without boiling.

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.

a little pepper and salt on it, and pour over it four table-spoonfuls of oil and two of vinegar or lemon-juice. When it is to be dressed place it in a double gxidiron, and broil it over a slow clear fire. Turn it every five or six minutes, and on each occasion brush it over with the marinade in the dish. When it is done enough — that is, when the flesh wiU leave the bone easily — put it upon a hot dish, and pour over it some good white sauce, or oyster sauce, or mussel sauce. Garnish with parsley and prawns. Time to broil, about half an hour. Turbot, Broiled (another way).— Mari- nade the turbot in sweet oil, salt, pepper, &c., and broil it on a slow fire : it cannot be suf- ficiently done in this way in less than an hour. AVhen you serve, cover with caper sauce, which is to be made as follows : — Make some melted butter with a little glaze in it ; when melted, throw in some essence of anchovies, a few capers, and a drop of vinegar. Then give a good seasoning, and pom- the sauce over the fish. Turbot, Broiled, with Caper Sauce. — Take a small fish emptied and washed, make an incision in the back down to the bone ; then wipe it quite dry ; next lay it in a dish to steep in salt, pepper, and sweet oil ; put in very little oil, as it requires only sufficient to prevent it from drying. Half an hour, or even three- quarters of an hour, before dinner-time, broil the fish over a slow fire on both sides, and serve up with caper sauce. Turbot, Carving of .—Run the fish-knife down from a to b, qiiite through the bone {see Fig. p. 1000); then cut slices in the direction of the dotted lines c e and c d. Turbot, Choosing of.— A middie-sized fish is the best. Turbot ought to be thick and of a cream-coloured white. If of a bluish tint and thin it is not good. The flesh ought to feel springy under pressure from the finger. Some- times turbot is shghtly disfigured by having two or three red spots on the under side, and may be bought at a cheaper rate in consequence. These spots often disappear when they are rubbed with salt and lemon. Tnrbot is at its best from April to September. Turbot, Cold, To Serve a Second Time. — Turbot is so delicious and so ex- pensive that none of it should be wasted. The cold remains may be served in various ways, the different recipes for which are here given. They may be warmed in white sauce (see Turbot a. If Bechamel and a la Creme), served with bread- crumbs {see Turbot a la Creme Gratine) ; they may be made into salad [see Turbot Salad), or curried, or pickled, or scalloped, or made into croquettes, or into a turbot pie, or into patties or vol-au-vents, or cut into neat pieces, and TUB ( 1002 ) TUR served cold with shrimp chutney. The follow- ing is a simple and excellent recipe for dressing cold turbot a second time : — Remove tho skin and the hones, and ■ divide the flesh into neat pieces convenient for serving. Warm any cold sauce that may be left, and stir in with it a fourth of its quantity in milk or cream, and add a few drops of anchovy essence and a Httle pepper and salt. Put the pieces of fish into the sauce, and let them heat through, but do not let them boil. Serve the fish very hot. Tune, three or four minutes to heat the fish. Turbot, Cold, with Shrimp Chut- ney.— Lift the flesh from the hones, free it from skin, and divide it into neat pieces. Lay it on a dish, garnish with green parsley, and send the following preparation to table with it : — Shell a pint of fresh shrimps, mince them finely, pound them to a smooth paste, and season with cayenne and a little salt

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