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Turbot To Boil In Gravy

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







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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