397. PLAIN BOILED TURBOT OR A L’ANGLAISE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
spring water ↝ Water, tap [Tap water]
a good handful of salt ↝ Salt, table, iodized [Spices and Herbs]
Lobster sauce (No. 42) ↝ Crustaceans, lobster, northern, raw [Finfish and Shellfish Products]
Dutch sauce (No. 55)

Instructions (5)

Procure if possible a turbot conveyed by land-carriage, of moderate size; the last fish are never delicious; choose it thick and plump, open it to ascertain that the back-bone is free from colour, as when it has a reddish appearance, although perfectly fresh it is sure to boil of a bad colour.
Wash the turbot, wipe it dry, and rub it over with the juice of a lemon and a little salt.
Put it into a fit-sized turbot kettle, add a sufficient quantity of spring water to cover the fish, then throw in a good handful of salt, and set the turbot on the stove to boil.
As soon as the water begins to simmer, skim it thoroughly, and lift the kettle from the fire down by the side, there to remain gently boiling for half an hour, more or less, according to the size of the fish.
When the turbot is done, lift it out of the water with the drainer; slip it carefully on to a dish prepared to receive it, and send it to table with two sauce-boats filled with Lobster and Dutch sauces (Nos. 42 and 55).

Original Text

397. PLAIN BOILED TURBOT OR A L’ANGLAISE.
Procure if possible a turbot conveyed by land-carriage, of moderate size; the last fish are never delicious; choose it thick and plump, open it to ascertain that the back-bone is free from colour, as when it has a reddish appearance, although perfectly fresh it is sure to boil of a bad colour. Wash the turbot, wipe it dry, and rub it over with the juice of a lemon and a little salt; put it into a fit-sized turbot kettle, add a sufficient quantity of spring water to cover the fish, then throw in a good handful of salt, and set the turbot on the stove to boil; as soon as the water begins to simmer, skim it thoroughly, and lift the kettle from the fire down by the side, there to remain gently boiling for half an hour, more or less, according to the size of the fish. When the turbot is done, lift it out of the water with the drainer; slip it carefully on to a dish prepared to receive it, and send it to table with two sauce-boats filled with Lobster and Dutch sauces (Nos. 42 and 55).

Notes

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