Turbot Baked

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
brown sauce
chopped parsley ↝ Parsley, raw [Not included in a food category]
chopped capers ↝ Capers, canned [Spices and Herbs]
an onion cut in rings ↝ Onions, raw [Vegetables and Vegetable Products]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
some small pieces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

Cook a turbot as before mentioned, but boil only ten minutes instead of twenty.
Make a brown sauce in the ordinary way, and have some chopped parsley, chopped capers, and an onion cut in rings.
Place your fish in a baking dish, pour the sauce over it, then sprinkle parsley, onion, and bread-crumbs, along with some small pieces of butter on the top, and bake in a hot oven.

Original Text

TURBOT BAKED.

Cook a turbot as before mentioned, but boil only ten minutes instead of twenty. Make a brown sauce in the ordinary way, and have some chopped parsley, chopped capers, and an onion cut in rings. Place your fish in a baking dish, pour the sauce over it, then sprinkle parsley, onion, and bread-crumbs, along with some small pieces of butter on the top, and bake in a hot oven.

Notes

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