Turbot.
WHEN you have thoroughly washed and cleansed
your fish, rub some allegar over it, which will greatly
contribute to its firmness. Put it in your fish-plate with
the belly upwards, and fasten a cloth tight over it to
prevent its breaking. Let it boil gently in hard water,
with plenty of salt and vinegar, and scum it well to
prevent the skin being discoloured. Be sure not to put
in your fish till your water boils, and when it is enough,
take it up, and drain it. Remove the cloth carefully,
and slip the fish very cautiously on the dish, for fear of
breaking it. Lay over it oyster-patties, or fried oysters.
Put your lobster or gravy-sauce into boats, and garnish
with crisped parsley and pickles.