Turbot, to dress en gras, or in a rich fashion

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

Stew base

a small quantity of broth ↝ Soup, broth [Soups, broth-based]
several slices of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
an equal quantity of ham ↝ Ham [Cold cuts and cured meats]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a bunch of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
a glass of champagne

Main component

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

Serving suggestion

any of the sauces, named in the article Sauces ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (3)

Put into a stewpan a small quantity of broth, several slices of veal, and an equal quantity of ham, a little cayenne, and a bunch of sweet-herbs.
Let it stew over a very slow stove, and add a glass of champagne.
When this is completely done, serve it with any of the sauces, named in the article Sauces, added to its own.

Original Text

Turbot, to dress en gras, or in a rich fashion.

Put into a stewpan a small quantity of broth, several slices of veal, and an equal quantity of ham, a little cayenne, and a bunch of sweet-herbs. Let it stew over a very slow stove, and add a glass of champagne. When this is completely done, serve it with any of the sauces, named in the article Sauces, added to its own.

Notes

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