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Turbot Or Barbel Glazed

(Fish.) - (The Lady's Own Cookery Book)

Lard the upper part of your turbot or barbel with fine bacon. Let it

simmer slowly between slices of ham, with a little champagne, or fine

white, and a bunch of sweet-herbs. Put into another stewpan part of a

fillet of veal, cut into dice, with one slice of ham; stew them with

some fine cullis, till the sauce is reduced to a thick gravy. When

thoroughly done, strain it off before you serve it, and, with a feather,

put it over your turbot to glaze it. Then pour some good cullis into the

stewpan, and toss it up as a sauce to serve in the dish, adding the

juice of a lemon.

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