Turbot, to boil in Gravy

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 (11)

a middling sized turbot ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
two bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
some cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a handful of parsley ↝ Parsley, raw [Not included in a food category]
a large onion ↝ Onions, raw [Vegetables and Vegetable Products]
some salt ↝ Salt, table, iodized [Spices and Herbs]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
a pint of boiling hot white wine ↝ Wine, white [Wine]
some strong veal gravy ↝ Gravy, poultry [Dips, gravies, other sauces]
some butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (7)

Wash and well dry a middling sized turbot.
Put the turbot into a deep stew-dish with two bay-leaves, some cloves, a handful of parsley, a large onion, and some salt and pepper.
Add a pint of boiling hot white wine.
Strain in some strong veal gravy that will more than cover the fish, and remove it on one side that the ingredients may be well mixed together.
Lay it on a hot dish.
Strain the gravy into a saucepan with some butter and flour.
Pour a little over the fish, and put the remainder in a sauce terrine.

Original Text

Turbot, to boil in Gravy.

Wash and well dry a middling sized turbot; put it with two bay-leaves into a deep stew-dish, with some cloves, a handful of parsley, a large onion, and some salt and pepper, add a pint of boiling hot white wine, strain in some strong veal gravy that will more than cover the fish, and remove it on one side that the ingredients may be well mixed together. Lay it on a hot dish, strain the gravy into a saucepan with some butter and flour, pour a little over the fish, and put the remainder in a sauce terrine.

Notes

—