Another Way to dress a Turbot

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

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (23)

For stewing the turbot

some thyme ↝ Thyme, fresh [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
an onion sliced ↝ Onions, raw [Vegetables and Vegetable Products]
your fish ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
the like quantity of the same herbs
some chives ↝ Chives, raw [Vegetables and Vegetable Products]
sweet basil ↝ Basil, raw [Not included in a food category]
an equal quantity of white wine ↝ Wine, white [Wine]
the best vinegar ↝ Vinegar [Mustard and other condiments]
a little bay salt ↝ Spices, bay leaf [Spices and Herbs]
some whole pepper ↝ Spices, pepper, black [Spices and Herbs]

For the sauce

a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two anchovies split, boned, and washed
two large spoonsful of capers, cut small ↝ Capers, canned [Spices and Herbs]
some chives whole ↝ Chives, raw [Vegetables and Vegetable Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
some nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
a spoonful of vinegar ↝ Vinegar [Mustard and other condiments]
a little water ↝ Water, tap [Tap water]

For garnish

horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]

Instructions (10)

Put into the bottom of your stew-pan some thyme, parsley, sweet-herbs, and an onion sliced.
Then lay in your fish, and strew over it the like quantity of the same herbs, with some chives and sweet basil.
Cover the fish with an equal quantity of white wine and the best vinegar.
Strew in a little bay salt with some whole pepper.
Set the stew-pan over a gentle fire, and gradually increase the heat till it is enough.
Which done, take it off the fire, but let the fish remain in the liquor, till you have made your sauce as follows:
Set a sauce-pan over the fire, with a pound of butter, two anchovies split, boned, and washed, two large spoonsful of capers, cut small, some chives whole, a little pepper and salt, some nutmeg grated, a little flour, a spoonful of vinegar, and a little water.
Keep shaking it round for some time, and then put on the fish to make it quite hot.
When both are done, put the turbot into a dish, pour some of the sauce over it, and the remainder into a boat.
Garnish the dish with horse-radish.

Original Text

Another Way to dress a Turbot.
PUT into the bottom of your stew-pan some thyme,
parsley, sweet-herbs, and an onion sliced. Then lay in
your fish, and strew over it the like quantity of the same
herbs, with some chives and sweet basil. Cover the fish
with an equal quantity of white wine and the best vinegar.
Strew in a little bay salt with some whole pepper. Set
the stew-pan over a gentle fire, and gradually increase the
heat till it is enough; which done, take it off the fire,
but let the fish remain in the liquor, till you have made
your sauce as follows: Set a sauce-pan over the fire, with
a pound of butter, two anchovies split, boned, and washed,
two large spoonsful of capers, cut small, some chives
whole, a little pepper and salt, some nutmeg grated, a
little flour, a spoonful of vinegar, and a little water.—
Keep shaking it round for some time, and then put on
the fish to make it quite hot. When both are done,
put the turbot into a dish, pour some of the sauce over it,
and the remainder into a boat. Garnish the dish with
horse-radish.

Notes

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