BAKED FILLETS OF TURBOT

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 15 min Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

The remains of cold turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
lobster sauce left from the preceding day ↝ Crustaceans, lobster, northern, raw [Finfish and Shellfish Products]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
minced parsley ↝ Parsley, raw [Not included in a food category]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
butter to baste with ↝ Butter, stick, unsalted [Dairy and Egg Products]
cut lemon ↝ Lemon, raw [Citrus fruits]

Instructions (7)

After having cleared the fish from all skin and bone, divide it into square pieces of an equal size.
Brush them over with egg.
Sprinkle with bread crumbs mixed with a little minced parsley and seasoning.
Lay the fillets in a baking-dish, with sufficient butter to baste with.
Bake for 1/4 hour, and do not forget to keep them well moistened with the butter.
Put a little lemon-juice and grated nutmeg to the cold lobster sauce; make it hot, and pour over the fish, which must be well drained from the butter.
Garnish with parsley and cut lemon.

Original Text

BAKED FILLETS OF TURBOT.

339. INGREDIENTS.—The remains of cold turbot, lobster sauce left from the preceding day, egg, and bread crumbs; cayenne and salt to taste; minced parsley, nutmeg, lemon-juice.

Mode.—After having cleared the fish from all skin and bone, divide it into square pieces of an equal size; brush them over with egg, sprinkle with bread crumbs mixed with a little minced parsley and seasoning. Lay the fillets in a baking-dish, with sufficient butter to baste with. Bake for 1/4 hour, and do not forget to keep them well moistened with the butter. Put a little lemon-juice and grated nutmeg to the cold lobster sauce; make it hot, and pour over the fish, which must be well drained from the butter. Garnish with parsley and cut lemon.

Time.—Altogether, 1/2 hour.

Seasonable at any time.

Note.—Cold turbot thus warmed in the remains of lobster sauce will be found much nicer than putting the fish again in water.

Notes

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