Turbot Dish

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

butter thick all over it ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little beaten pepper ↝ Spices, pepper, black [Spices and Herbs]
half a large nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
some parsley chopped fine ↝ Parsley, raw [Not included in a food category]
a pint of white wine ↝ Wine, white [Wine]
the turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
another pint of white wine ↝ Wine, white [Wine]
the other half of the nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
some salt ↝ Salt, table, iodized [Spices and Herbs]
chopped

Instructions (9)

Take a dish about the size of the turbot.
Rub butter thick all over it.
Throw on a little salt, a little beaten pepper, half a large nutmeg, and some parsley chopped fine.
Pour in a pint of white wine.
Cut off the head and tail of the turbot.
Lay the turbot in the dish.
Pour another pint of white wine all over.
Grate the other half of the nutmeg over it.
Add a little pepper, some salt, and chopped parsley.

Original Text

TAKE a dish about the size of the turbot, rub butter thick all over it, throw on a little salt, a little beaten pepper, half a large nutmeg, and some parsley chopped fine. Pour in a pint of white wine, cut off the head and tail, and lay the turbot in the dish; pour another pint of white wine all over, grate the other half of the nutmeg over it, a little pepper, some salt, and chopped

Notes

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