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Turbot, Stewed
From Cassell's dictionary of cookery, 1892
Serves 1
Frying time is about 5 minutes; simmering time is also 5 minutes.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2049. The excerpt below is the record exactly as published.
Turbot, Stewed.— Take a small turbot, clean it perfectly, dry it well, and cut it into thin slices. Malce a sauce of thin melted butter boiled up with a little salt and cayenne, a filleted anchovy, a dessert -spoonful of mush- room ketchup, a tea-spoonful of walnut pickle, and a glassful of claret
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