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Classic
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page 47
OF FISH.
To boil a Turbot.
A turbot ought to be put into pump water, with salt and vinegar, for two hours
before it is dressed. In the mean time put a sufficiency of water into a fish
kettle, with a stick of horse radish sliced, a handful of salt, and a faggot of
sweet herbs. When the water tastes of the seasoning, take it off the fire, and
let it cool a little to prevent the fish from breaking. Put a handful of salt
into the mouth and belly of the turbot, put it into the kettle, and boil it
gently. A middling turbot will take about twenty minutes.
When it is enough, drain it a little; lay it upon a dish sufficiently large, and
garnish with fried smelts, sliced lemon, scraped horse-radish, and barberries.
Sauce. Lobster sauce, anchovy sauce, and plain butter, in separate basons.--See
sauce No. 31, and No. 34, 35.
To boil a Cod.
Gut and wash the fish very clean inside and out, and rub the back bone with a
handful of salt; put it upon a fish plate, and boil it gently till it is enough;
and remember always to boil the liver along with it. Garnish with scraped
horse-radish, small fried fish, and sliced lemon.
Sauce. Oyster sauce, shrimp sauce, or lobster sauce, with plain melted butter,
in different
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