Turbot, plain boiled

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)
brine
boiling liquid
main ingredient
sauce
Instructions (9)
  1. Make a brine with two handfuls of salt in a gallon of water.
  2. Let the turbot lie in it two hours before it is to be boiled.
  3. Set on a fish-kettle, with water enough to cover it, and about half a pint of vinegar, or less if the turbot is small.
  4. Put in a piece of horseradish.
  5. When the water boils put in the turbot, the white side uppermost, on a fish-plate.
  6. Let it be done enough, but not too much, which will be easily known by the look.
  7. A small one will take twenty minutes, a large one half an hour.
  8. Then take it up, and set it on a fish-plate to drain, before it is laid in the dish.
  9. See that it is served quite dry.
Original Text
Turbot, plain boiled. Make a brine with two handfuls of salt in a gallon of water, let the turbot lie in it two hours before it is to be boiled; then set on a fish-kettle, with water enough to cover it, and about half a pint of vinegar, or less if the turbot is small; put in a piece of horseradish; when the water boils put in the turbot, the white side uppermost, on a fish-plate; let it be done enough, but not too much, which will be easily known by the look. A small one will take twenty minutes, a large one half an hour. Then take it up, and set it on a fish-plate to drain, before it is laid in the dish. See that it is served quite dry. Sauce—lobster and white sauce.
Notes
—