Twice-Laid Turbot

Ingredients

• the remains of turbot boiled
• 2 tablespoons of flour
• 1 qt. of milk
• a small bunch of parsley
• a bay leaf
• a little thyme
• a spoonful of salt
• a saltspoon of pepper
• 3/4 lb. of butter

Method

1. 1

   Pick the fish from the bones and warm gently in salt and water.

2. 2

   Make a sauce by mixing flour and milk smoothly, adding herbs and seasoning, and stirring over the fire until thick.

3. 3

   Stir in the butter.

4. 4

   Cover a dish with sauce, layer fish, sprinkle with pepper and salt, repeat until used.

5. 5

   Sprinkle with bread crumbs and bake in a hot oven for 20 minutes.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 174. The excerpt below is the record exactly as published.

TWICE-LAID TURBOT — The remains of turbot boiled the day previously, 2 tablespoons of flour, 1 qt. of milk, a small bunch of parsley, a bay leaf, and a little thyme, a spoonful of salt, and a saltspoon of pepper, % oi 3. lb. of butter.

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