Turbot or Barbel, glazed

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 13 days ago
Not a recipe
No
Ingredients (9)
for glazing
Instructions (5)
  1. Lard the upper part of your turbot or barbel with fine bacon.
  2. Let it simmer slowly between slices of ham, with a little champagne, or fine white, and a bunch of sweet-herbs.
  3. Put into another stewpan part of a fillet of veal, cut into dice, with one slice of ham; stew them with some fine cullis, till the sauce is reduced to a thick gravy.
  4. When thoroughly done, strain it off before you serve it, and, with a feather, put it over your turbot to glaze it.
  5. Then pour some good cullis into the stewpan, and toss it up as a sauce to serve in the dish, adding the juice of a lemon.
Original Text
Turbot or Barbel, glazed. Lard the upper part of your turbot or barbel with fine bacon. Let it simmer slowly between slices of ham, with a little champagne, or fine white, and a bunch of sweet-herbs. Put into another stewpan part of a fillet of veal, cut into dice, with one slice of ham; stew them with some fine cullis, till the sauce is reduced to a thick gravy. When thoroughly done, strain it off before you serve it, and, with a feather, put it over your turbot to glaze it. Then pour some good cullis into the stewpan, and toss it up as a sauce to serve in the dish, adding the juice of a lemon.
Notes
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