Other Recipes from FISH.Preliminary Remarks.
Fish Fried In Oil.
Fish Stewed White.
Fish Stewed Brown.
Fillets Of Fish.
Baked Mackarel With Vinegar.
A Dutch Fricandelle.
Breakfast Dish Of Beef
Roulades Of Beef
Turbot To Dress(Fish.) - (The Lady's Own Cookery Book)
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.
Turbot To Dress Fen Gras Or In A Rich FashionPut into a stewpan a small quantity of broth, several slices of veal,
and an equal quantity of ham, a little cayenne, and a bunch of
sweet-herbs. Let it stew over a very slow stove, and add a glass of
champagne. When this is completely done, serve it with any of the
sauces, named in the article Sauces, added to its own.
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