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Turbot To Boil

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







Put the turbot into a kettle, with white wine vinegar and lemon; season

with salt and onions; add to these water. Boil it over a gentle fire,

skimming it very clean. Garnish with slices of lemon on the top.

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Turbot To Boil In Gravy

Wash and well dry a middling sized turbot; put it with two bay-leaves

into a deep stew-dish, with some cloves, a handful of parsley, a large

onion, and some salt and pepper, add a pint of boiling hot white wine,

strain in some strong veal gravy that will more than cover the fish, and

remove it on one side that the ingredients may be well mixed together.

Lay it on a hot dish, strain the gravy into a saucepan with some butter

and flour, pour a little over the fish, and put the remainder in a sauce

terrine.

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Turbot To Boil In Court Bouillon With Capers

Be very particular in washing and drying your turbot. Take thyme,

parsley, sweet-herbs of all sorts, minced very fine, and one large onion

sliced; put them into a stewpan, then lay in the turbot--the stewpan

should be just large enough to hold the fish--strew over the fish the

same herbs that are under it, with some chives and a little sweet basil;

pour in an equal quantity of white wine and white wine vinegar, till the

fish is completely covered; strew in a little bay salt with some pepper.

Set the stewpan over a stove, with a very gentle fire, increasing the

heat by degrees, till it is done sufficiently. Take it off the fire, but

do not take the turbot out: let it stand on the side of the stove. Set a

saucepan on the fire, with a pound of butter and two anchovies, split,

boned, and carefully cleansed, two large spoonfuls of capers cut small,

some chives whole, and a little cayenne, nutmeg grated, a little flour,

a spoonful of vinegar, and a little broth. Set the saucepan over the

stove, keep shaking it round for some time, and then leave it at the

side of the stove. Take up the stewpan in which is the turbot, and set

it on the stove to make it quite hot; then put it in a deep dish; and,

having warmed the sauce, pour it over it, and serve up.



Soles, flounders, plaice, &c. are all excellent dressed in the same way.









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