Turbot Pie

Ingredients

• season with pepper
• and salt
• two or three ounces of clarified butter
• a layer of these fully an inch and a half deep

Method

1. 1

   Take the remains of cold turbot, free the white flesh from skin and bone, tear it into flakes, and season with pepper, salt, and a small portion of powdered mace.

2. 2

   Spread it at the bottom of a thickly-buttered baking-dish, and pour over it any sauce that was left with it, either melted butter, white sauce, oyster sauce, or any other kind.

3. 3

   If there is no cold sauce, put two or three ounces of clarified butter over the fish.

4. 4

   Mash some potatoes with hot milk and a little butter, and spread a layer of these fully an inch and a half deep over the fish.

5. 5

   Rough the top with a fork, and heat the pie in a brisk oven.

6. 6

   If it is not nicely browned on the top, put it in front of a clear fire for a few minutes before sending it to table, or hold a salamander or a red-hot fire-shovel over it.

7. 7

   Serve very hot.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2046. The excerpt below is the record exactly as published.

and salt, and the strained juice of a lemon. Put them in a brisk oven, baste weU with the liquor, and bake until done enough. Dish them as Ibefore. To stew them, remove aU the skin from the fish, dredge the fillets with some flour, and fry them tiU they are lightly browned. Put them into the stewpan, and pour over them as much nicely-seasoned stock as will cover them. Let them stew gently imtil done enough. Lift them out o£ the sauce with a fish-slice, lay them on a hot dish, and keep them warm. Skim the gravy, thicken with a spoonful of brown thickening, add a spoonful of mushroom ketchup and a glassful of light wine, let it boil up, and strain it over the fish. Serve very hot. Time to fry the fillets, five or six minutes; to bake them, about twenty minutes ; to stew them, ten to fifteen minutes. Turbot, Fillets of (au Gratin).— Take the remains of dressed fish. Free it from skin and bone, and divide it into small neat fillets. Mince three or four button mushrooms finely, mix with them a table -spoonful of chopped parsley and half a shallot finely minced. Season with pepper and salt, and fry them over a gentle fire till they are soft. Spread them at the bottom of a small thickly -buttered silver — or, faihng this, tin — baking-dish, lay the pieces of fish upon them, and cover with a thick layer of finely -grated bread- crumbs. Stick little pieces of butter here and there on the top, moisten the fish with a little light wine, and bake in a brisk oven. If ne- cessary, brown the surface by holding a red- hot shovel over it, or putting it before the fire for a minute or two, and just before sending the dish to table squeeze the juice of a lemon over the fish. Time to bake, fifteen to twenty minutes. Turbot, Patties or Vol-au-vents of. — Line some patty-pans with good puft'-paste, or make some small vol-au-vents according to the directions already given {see Puff-Paste, Vol-au-vents of). Bake them, and while stiU hot fiU them with the following preparation: — Take the white meat of the turlwt freed from skin and bone, mince it finely, ancj Tim ( 1003 ) TUB season with pepper and salt. Put into a stewpan two or three table-spoonfuls of thick cream, the quantity to be regulated by that of the fish. Thicken the cream by boiling- it with a shoe of butter rolled in flour, and when it is quite hot put the minced fish into it that it may heat also. It should bo remembered that the seasoned mince should be of a good con- sistency, or it will soak through the pastry. FiU the hot patties or the hot vol-au- vents with the hot mince, and serve on a ncatly-foldod napkin. Time, a few minutes to prepare the mince. Turbot, Pickled. — Take the remains of a dressed turbot ; lift the flesh from the bones in large pieces, and put these in a deep dish. Put the bones and trimmings into a saucepan with a pint of water, and add an onion stuck with two cloves, a small turnip and carrot, a bunch of parsley, a sprig of thyme, and a bay- leaf. Simmer these gently for half an hour, then add a glassful of sherry, or, if preferred, a quarter of a pint of vinegar. Let the liquor cool, and strain it over tlie fish. Serve quite cold. Time to boil the pickle, half an hoitr. Turbot Pie. — Take the remains of cold turbot, free the white flesh from skin and bone, tear it into flakes, and season with pepper, salt, and a small portion of powdered mace. Spread it at the bottom of a thickly-buttered baking-dish, and pour over it any sauce that was left with it, either melted butter, white sauce, oyster sauce, or any other kind. If there is no cold sauce, put two or thi'ee ounces of clarified butter over the fish. IMash some potatoes with hot milk and a httle butter, and spread a layer of these fuUy an inch and a half deep

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