238. Turbot

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
For cooking the turbot
To serve with
Instructions (11)
  1. Cut an incision in the back of the turbot.
  2. Rub the turbot well with a good handful of salt.
  3. Rub the turbot with the juice of a lemon.
  4. Set the turbot in a turbot kettle, well covered with cold water in which you have put a good handful of salt.
  5. Place the kettle over the fire.
  6. As soon as the water boils, put the kettle at the side where it must not be allowed to more than simmer very slowly, or the fish would have a very unsightly appearance.
  7. A turbot of ten pounds weight will take about an hour to cook after it has boiled.
  8. To be certain it is cooked, ascertain whether the flesh will leave the bone easily.
  9. Take the turbot out of the water.
  10. Let it remain a minute upon the drainer.
  11. Serve upon a napkin, with a few sprigs of fresh parsley round, and lobster sauce or shrimp sauce in a boat.
Original Text
238. Turbot.—To cook it; cut an incision in the back, rub it well with a good handful of salt, and then with the juice of a lemon; set it in a turbot kettle, well covered with cold water, in which you have put a good handful of salt; place it over the fire, and as soon as boiling, put it at the side (where it must not be allowed to more than simmer very slowly, or the fish would have a very unsightly appearance). A turbot of ten pounds weight will take about an hour to cook after it has boiled (but, to be certain, ascertain whether the flesh will leave the bone easily); take it out of the water, let it remain a minute upon the drainer, and serve upon a napkin, with a few sprigs of fresh parsley round, and lobster sauce or shrimp sauce, in a boat.
Notes
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