To bake a Turbutt

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (22)
for the dish
for the turbutt
for the sauce
for garnish
optional additions to sauce
Instructions (7)
  1. Take a dish the size of your turbutt, rub butter all over it thick, throw a little salt, a little beaten pepper and half a large nutmeg, some parsley minced fine, and throw all over, pour in a pint of white wine.
  2. Cut off the head and tail, lay the turbutt in the dish, pour another pint of white wine all over it, grate the other half of the nutmeg over it, and a little pepper, some salt and chopped parsley.
  3. Lay a piece of butter here and there all over, and throw a little flour all over, and then it goes to many crumbs of bread.
  4. Bake it, and be sure that it is of a fine brown.
  5. Then lay it in your dish, stir the sauce in your dish all together, pour it into a sauce-pan, shake in a little flour, let it boil, then stir in a piece of butter and two spoonfuls of catchup, let it boil and pour it into basons.
  6. Garnish your dish with lemon; and you may add what you fancy to the sauce, as shrimps, anchovies, mushrooms, &c.
  7. If a small turbutt, half the wine will do; it eats finely thus: Lay it in a dish, skim off all the fat, and pour the rest over it.
Original Text
To bake a Turbutt. TAKE a dish the size of your turbutt, rub butter all over it thick, throw a little salt, a little beaten pepper and half a large nutmeg, some parsley minced fine, and throw all over, pour in a pint of white wine, cut off the head and tail, lay the turbutt in the dish, pour another pint of white wine all over it, grate the other half of the nutmeg over it, and a little pepper, some salt and chopped parsley. Lay a piece of butter here and there all over, and throw a little flour all over, and then it goes to many crumbs of bread. Bake it, and be sure that it is of a fine brown, then lay it in your dish, stir the sauce in your dish all together, pour it into a sauce-pan, shake in a little flour, let it boil, then stir in a piece of butter and two spoonfuls of catchup, let it boil and pour it into basons. Garnish your dish with lemon; and you may add what you fancy to the sauce, as shrimps, anchovies, mushrooms, &c. If a small turbutt, half the wine will do; it eats finely thus: Lay it in a dish, skim off all the fat, and pour the rest over it.
Notes
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