Time: After the water boils, about 1/2 hour for a large turbot; middling size, about 20 minutes

Sufficient for 8 persons (1 middling-sized turbot)

Note: An amusing anecdote is related, by Miss Edgeworth, of a bishop, who, descending to his kitchen to superintend the dressing of a turbot, and discovering that his cook had stupidly cut off the fins, immediately commenced sewing them on again with his own episcopal fingers. This dignitary knew the value of a turbot's gelatinous appendages.

  1. turbot
  2. 6 oz. of salt to each gallon of water
  3. lemon
  4. lobster spawn
  5. parsley
  • Choose a middling-sized turbot; for they are invariably the most valuable: if very large, the meat will be tough and thready
  • Three or four hours before dressing, soak the fish in salt and water to take off the slime
  • Then thoroughly cleanse it, and with a knife make an incision down the middle of the back, to prevent the skin of the belly from cracking
  • Rub it over with lemon, and be particular not to cut off the fins
  • Lay the fish in a very clean turbot-kettle, with sufficient cold water to cover it, and salt in the above proportion
  • Let it gradually come to a boil, and skim very carefully
  • Keep it gently simmering, and on no account let it boil fast, as the fish would have a very unsightly appearance
  • When the meat separates easily from the bone, it is done
  • Then take it out, let it drain well, and dish it on a hot napkin
  • Rub a little lobster spawn through a sieve, sprinkle it over the fish, and garnish with tufts of parsley and cut lemon

  • Lobster or shrimp sauce, and plain melted butter, should be sent to table with it

    Source: The Book of Household Management by Isabella Beeton (1859)

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