To boil Turbot

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
for boiling
for garnish
for sauce
Instructions (4)
  1. The turbot kettle must be of a proper size, and in the nicest order.
  2. Set the fish in cold water to cover it completely: throw a handful of salt and one glass of vinegar into it; let it gradually boil; be very careful that there fall no blacks, but skim it well, and preserve the beauty of the colour.
  3. Serve it garnished with a complete fringe of curled parsley, lemon, and horseradish.
  4. The sauce must be the finest lobster, and anchovy butter, and plain butter, served plentifully in separate tureens.
Original Text
To boil Turbot. The turbot kettle must be of a proper size, and in the nicest order. Set the fish in cold water to cover it completely: throw a handful of salt and one glass of vinegar into it; let it gradually boil; be very careful that there fall no blacks, but skim it well, and preserve the beauty of the colour. Serve it garnished with a complete fringe of curled parsley, lemon, and horseradish. The sauce must be the finest lobster, and anchovy butter, and plain butter, served plentifully in separate tureens.
Notes
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