Turbot or Barbel, to dress en maigre

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 (8)
For the sauce
For cooking the fish
For serving
Instructions (5)
  1. Put into a stewpan a large handful of salt, a pint of water, a clove of garlic, onions, and all sorts of sweet kitchen herbs, the greater variety the better, only an equal quantity of each.
  2. Boil the whole half an hour over a slow fire; let it settle.
  3. Pour off the clear part of the sauce, and strain it through a sieve.
  4. Put twice as much rich milk as there is of the brine, and put the fish in it over a very slow fire, letting it simmer only.
  5. When your turbot is done, pour over it any of the sauces named as being proper for fish in the article Sauces.
Original Text
Turbot or Barbel, to dress en maigre, or in a lean fashion. Put into a stewpan a large handful of salt, a pint of water, a clove of garlic, onions, and all sorts of sweet kitchen herbs, the greater variety the better, only an equal quantity of each.[84] Boil the whole half an hour over a slow fire; let it settle. Pour off the clear part of the sauce, and strain it through a sieve; then put twice as much rich milk as there is of the brine, and put the fish in it over a very slow fire, letting it simmer only. When your turbot is done, pour over it any of the sauces named as being proper for fish in the article Sauces.
Notes
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