Time: 10 minutes.

Seasonable at any time.

  1. The remains of cold turbot
  2. 2 oz. of butter
  3. 4 tablespoonfuls of cream
  4. salt to taste
  5. cayenne to taste
  6. pounded mace to taste
  • Clear away all skin and bone from the flesh of the turbot, which should be done when it comes from table, as it causes less waste when trimmed hot
  • Cut the flesh into nice square pieces, as equally as possible
  • Put into a stewpan the butter, let it melt
  • Add the cream and seasoning
  • Let it just simmer for one minute, but not boil
  • Lay in the fish to warm, and serve it garnished with croutons or a paste border

  • Note: The remains of cold salmon may be dressed in this way, and the above mixture may be served in a vol-au-vent.
    Source: The Book of Household Management by Isabella Beeton (1859)

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