Turbot, to dress

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 12 days ago
Not a recipe
No
Ingredients (13)
for poaching the turbot
to thicken the gravy
alternative fish
Instructions (9)
  1. Wipe your turbot very dry.
  2. Put the turbot in a deep stewpan with two bay-leaves, a handful of parsley, a large onion stuck with cloves, some salt, and cayenne.
  3. Heat a pint of white wine boiling hot and pour it upon the turbot.
  4. Strain in more than enough very strong veal gravy (made from stock jelly) to cover the turbot.
  5. Set over a stove and let it simmer very gently until the turbot is quite done.
  6. Put the turbot on a hot dish.
  7. Strain the gravy into a saucepan.
  8. Thicken the gravy with some butter and flour.
Alternative Fish
  1. Plaice, dabs, and flounders may be dressed in the same way.
Original Text
Turbot, to dress. Wipe your turbot very dry, then take a deep stewpan, put in the fish, with two bay-leaves, a handful of parsley, a large onion stuck with cloves, some salt, and cayenne; heat a pint of white wine boiling hot, and pour it upon the turbot; then strain in some very strong veal gravy, (made from your stock jelly,) more than will cover it; set it over a stove, and let it simmer very gently, that the full strength of the ingredients may be infused into it. When it is quite done, put it on a hot dish; strain the gravy into a saucepan, with some butter and flour to thicken it. Plaice, dabs, and flounders, may be dressed in the same way. [82]
Notes
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