TURBOT WITH CREAM SAUCE

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For the Turbot
For the Cream Sauce
Instructions (12)
  1. Rub the turbot well with salt and lemon before putting it into water.
  2. Have a large fish-kettle.
  3. To every pound of turbot, allow a quart of water.
  4. To every quart of water, put in two ounces of salt.
  5. Simmer a piece of turbot weighing four pounds for twenty minutes.
  6. Lift out the fish with a drainer when done.
  7. Cover the fish with a clean cloth.
  8. If sauce is wanted, dish without a napkin; if not wanted, dish on a napkin.
  9. Serve with some slices of lemon and parsley.
For the Sauce
  1. Put one ounce of butter and the same of flour in a pan and melt over the fire.
  2. Add a breakfast-cupful of milk, a little good cream, the yolk of an egg beat-up, some pepper, salt, and the juice of a lemon.
  3. This sauce may be either poured over the turbot, or served up in a butter-boat.
Original Text
TURBOT WITH CREAM SAUCE. Turbot must be well rubbed with salt and lemon before being put into water. Have a large fish-kettle, and to every pound of turbot allow a quart of water, and to every quart of water put in two ounces of salt. A piece of turbot weighing four pounds will require to simmer twenty minutes. Lift out the fish with a drainer when done, and cover with a clean cloth. If sauce is wanted, dish without a napkin; if not wanted, dish on a napkin, with some slices of lemon and parsley. For the sauce, put one ounce of butter and the same of flour in a pan and melt over the fire; add a breakfast-cupful of milk, a little good cream, the yolk of an egg beat-up, some pepper, salt, and the juice of a lemon. This sauce may be either poured over the turbot, or served up in a butter-boat.
Notes
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