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Turbot with Sauce
From The thorough good cook, 1895
Serves 6
This method can also be used for soles, flounders, plaice, or dabs.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 93. The excerpt below is the record exactly as published.
salt with some Avhole pepper, and set the stew-pan over a gentle stove, increasing the heat by degrees till the iish is done. Then take it off' the fire, but do not take out the turbot. Set a saucepan on the fire with a pound of butter, two anchovies split, boned, and washed, two tablespoonfuls of capers cut small, some whole chives, pepper, salt, grated nutmeg, a little flour, a spoonful of vinegar, and a small quantity of water; keep shaking the saucepan round for some time. Having then put on the turbot to make it hot, place it in a dish and pour some of the sauce over it. Lay horseradish
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Cook this with the app: pantry check, scaling, and the assistant.