Turbot with Lobster Sauce

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 50 min Total: 50 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (9)
  1. Wash the fish in cold water.
  2. Rub the white side of the fish well with lemon-juice, leaving it till cooking time.
  3. Put the fish into a turbot kettle.
  4. Cover the fish well with cold water.
  5. Add a good handful of common salt.
  6. Let the water come slowly to the boil (1/2 hour).
  7. Draw the kettle to one side of the fire to simmer till cooked (20 minutes more).
  8. If you are without lemon use a good spoonful of vinegar in the water you boil the fish in.
  9. Serve with Lobster Sauce, No. 2.
Original Text
Turbot with Lobster Sauce. (Mr. Taton. 1862.) The fish should be well cleaned. Wash it in cold water, and rub the white side well with lemon-juice, leaving it till cooking time; then put it into a turbot kettle, and cover well with cold water. Add a good handful of common salt, and let it come slowly to the boil (½ hour); then draw to one side of the fire to simmer till cooked (20 minutes more). If you are without lemon use a good spoonful of vinegar in the water you boil the fish in. Serve with Lobster Sauce, No. 2. See Sauces for Fish.
Notes
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