Turbot, to boil

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 11 days ago
Not a recipe: No

Ingredients (7)

turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
white wine vinegar ↝ Vinegar, red wine [Spices and Herbs]
lemon ↝ Lemon, raw [Citrus fruits]
salt ↝ Salt, table, iodized [Spices and Herbs]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
water ↝ Water, tap [Tap water]
slices of lemon ↝ Lemon, raw [Citrus fruits]

Instructions (3)

Put the turbot into a kettle, with white wine vinegar and lemon; season with salt and onions; add to these water.
Boil it over a gentle fire, skimming it very clean.
Garnish with slices of lemon on the top.

Original Text

Turbot, to boil.

Put the turbot into a kettle, with white wine vinegar and lemon; season with salt and onions; add to these water. Boil it over a gentle fire, skimming it very clean. Garnish with slices of lemon on the top.

Notes

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