To boil a TURBOT

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

For boiling the turbot

hard water ↝ Water, tap [Tap water]
a good deal of salt ↝ Salt, table, iodized [Spices and Herbs]
vinegar ↝ Vinegar [Mustard and other condiments]

For the turbot itself

your turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
allegear

For serving

a cloth
fried oysters ↝ Oysters, raw [Shellfish]
oyster patties ↝ Oysters, raw [Shellfish]
lobster or gravy sauce ↝ Crustaceans, lobster, northern, raw [Finfish and Shellfish Products]
lobster or gravy sauce ↝ White sauce or gravy [Dips, gravies, other sauces]
crisp parsley ↝ Parsley, raw [Not included in a food category]
pickles ↝ Pickles, NFS [Olives, pickles, pickled vegetables]

Instructions (7)

Wash your turbot clean (if you let it lie in the water it will make it soft) and rub it over with allegar, it will make it firmer, then lay it on your fish-plate, with the white side up, lay a cloth over it, and pin it tight under your plate, which will keep it from breaking.
Boil it gently in hard water, with a good deal of salt and vinegar, and scum it well, or it will discolour the skin.
When it is enough, take it up and drain it, take the cloth carefully off, and flip it on your dish.
Lay over it fried oysters, or oyster patties.
Send in lobster or gravy sauce in sauce-boats.
Garnish it with crisp parsley and pickles.
Don't put in your fish till your water boils.

Original Text

To boil a TURBOT.
WASH your turbot clean (if you let it lie in
the water it will make it soft) and rub it over
with allegar, it will make it firmer, then lay it
on your fish-plate, with the white side up, lay a
cloth over it, and pin it tight under your plate,
which will keep it from breaking, boil it gently
in hard water, with a good deal of salt and
vinegar, and scum it well, or it will discolour the
skin; when it is enough, take it up and drain it,
take the cloth carefully off, and flip it on your
dish, lay over it fried oysters, or oyster patties;
send in lobster or gravy sauce in sauce-boats.
Garnish it with crisp parsley and pickles.
N. B. Don't put in your fish till your water
boils.

Notes

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