Turbot, Stewed

Ingredients

• a small turbot
• two ounces of butter
• one ounce of flour
• a teaspoonful of walnut pickle
• a glassful of claret
• one filleted anchovy

Method

1. 1

   Cut turbot into thin slices, dip in flour, and fry in hot fat until golden-brown.

2. 2

   In a saucepan, melt butter, add flour, salt, cayenne, anchovy, and claret.

3. 3

   Simmer for five minutes, add fried turbot, and simmer for ten minutes.

4. 4

   Serve garnished with lemon.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 35. The excerpt below is the record exactly as published.

Turbot, Stewed. — Cut up a small turbot into thin slices, dip in flour, fry them in hot fat until a golden- brown. Into a saucepan place two ounces of butter, then add one ounce of flour; stir into this a little salt and cayenne pepper, one filleted anchovy, a teaspoonful of walnut pickle, and a glassful of claret

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