Turbot, to fry

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 (10)
Instructions (10)
  1. Cut the turbot across, as if it were ribbed.
  2. When it is quite dry, flour it.
  3. Put it into a large frying-pan with boiling butter enough to cover it.
  4. Fry it brown, then drain it.
  5. Put in enough claret to cover it, two anchovies, salt, a scruple of nutmeg and ginger.
  6. Let it stew slowly till half the liquor is wasted.
  7. Take it out, and put in a piece of butter, of the size of a walnut, rolled in flour, and a lemon minced, juice and all.
  8. Let these ingredients simmer till of a proper thickness.
  9. Rub a hot dish with an eschalot or onion.
  10. Pour the sauce in, and lay the turbot carefully in the midst.
Original Text
Turbot, to fry. It must be a small turbot. Cut it across, as if it were ribbed; when it is quite dry, flour it, and put it into a large frying-pan with boiling butter enough to cover it; fry it brown, then drain it. Put in enough claret to cover it, two anchovies, salt, a scruple of nutmeg and ginger, and let it stew slowly till half the liquor is wasted; then take it out, and put in a piece of butter, of the size of a walnut, rolled in flour, and a lemon minced, juice and all. Let these ingredients simmer till of a proper thickness. Rub a hot dish with an eschalot or onion; pour the sauce in, and lay the turbot carefully in the midst.
Notes
—