Turbot

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)
For serving
Instructions (17)
  1. Cleanse the turbot, and thoroughly dry it.
  2. Strew flour on the fish.
  3. Put the fish into a pan with sufficient hot lard to cover it.
  4. Fry until nice and brown.
  5. Take the fish carefully out and thoroughly drain the fat from it.
  6. Clean the pan.
  7. Put claret and white wine into the pan, enough to nearly cover the fish.
  8. Add an anchovy, salt, nutmeg, and a little ginger.
  9. Put in the turbot and let it remain in the liquor until it is half wasted.
  10. Take the turbot out.
  11. Put in a piece of butter rolled in flour, and a minced lemon.
  12. Let them simmer together until of a proper thickness.
  13. Rub a hot dish with a piece of shallot.
  14. Lay the turbot in the dish.
  15. Pour the sauce over the turbot.
  16. Serve it up.
  17. Optionally, serve plain melted butter in a bason.
Original Text
Turbot. HAVING properly cleansed your fish (which in this mode of dressing must be small) and thoroughly dried it, strew on some flour, and put it into your pan, with a sufficient quantity of hot lard to cover it. When it is fried nice and brown, take it carefully out, and tho- oughly drain the fat from it. In the mean time clean the pan, put into it as much claret and white wine as will nearly cover the fish, with an anchovy, salt, nutmeg, and a little ginger. Put in the turbot, and let it remain in the liquor till it is half wasted; then take it out, and put in a piece of butter rolled in flour, and a minced lemon. Let them simmer together till of a proper thickness, then rub a hot dish with a piece of shallot, lay the turbot in the dish, pour over the sauce, and serve it up. You may likewise add plain melted butter in a bason.
Notes
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